Vegan Creamy Corn Polenta
Stone-ground polenta simmered with fresh corn kernels produces a creamy, naturally sweet base that pairs well with roasted vegetables, herbed oils, or hearty stews. The corn adds body and flavor without any dairy. From start to finish, the dish comes together in about 40 minutes.
Equipment
- Medium saucepan
- Whisk
- Chef's knife
- Cutting board
- Blender or immersion blender
- Measuring cups and spoons
Ingredients
- 1 cup fresh corn kernels about 2 ears of organic yellow corn, shucked
- 4 cups unsweetened oat milk or any unsweetened plant-based milk for creaminess
- 2 cups filtered water preferably room temperature
- 1 cup stone-ground polenta avoid quick-cooking brands for better texture
- 2 tablespoons nutritional yeast for a savory, cheesy depth
- 1 tablespoon extra virgin olive oil or vegan butter for a silkier finish
- 1 teaspoon fine sea salt adjust to taste
- ¼ teaspoon freshly ground black pepper to taste
Instructions
- In a saucepan over medium heat, add the oat milk and water. Bring it to a gentle simmer (about 180°F / 82°C) but do not let it boil.
- While the liquid heats, blend the fresh corn kernels with 1/2 cup of the warm oat milk mixture until smooth using a blender or immersion blender. Set aside.
- Once the liquid is simmering, slowly sprinkle in the polenta while whisking continuously. This prevents clumping.
- Reduce the heat to low and cook for 35–40 minutes, stirring often with a wooden spoon. The polenta should thicken and become creamy. Add more water as needed if it gets too thick.
- After about 30 minutes, stir in the blended corn mixture, nutritional yeast, olive oil, salt, and black pepper.
- Continue to cook for another 5–10 minutes until fully incorporated and velvety in texture. Taste and adjust seasoning if needed.
- Remove from heat. Let the polenta stand for 5 minutes before serving for optimal creaminess.
Notes
- Add a splash more oat milk at the end for extra creaminess if desired.
- Substitute fresh summer corn with frozen corn during off-seasons—just make sure it’s thawed before blending.
- A high-speed blender will create a smoother corn purée, while an immersion blender gives a more rustic texture.
Nutrition
Calories: 306kcalCarbohydrates: 45gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 683mgPotassium: 527mgFiber: 4gSugar: 4gVitamin A: 661IUVitamin C: 3mgCalcium: 307mgIron: 2mg
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