Are you a comfort food lover looking for some delicious and creamy vegetarian options? Look no further! Polenta is a great canvas for a variety of flavors, textures, and ingredients. In this article, we’ll be exploring 20 incredible creamy vegetarian polenta recipes that will warm your heart and satisfy your taste buds.
From classic Parmesan and mushroom combinations to innovative creations like polenta pizza with caramelized onions and goat cheese, there’s something for everyone in this list. Whether you’re a long-time polenta fan or just discovering its charms, these recipes are sure to inspire you to get creative in the kitchen.
In the following pages, we’ll delve into each of these mouth-watering polenta dishes, highlighting the key ingredients and cooking techniques that make them so special. So grab your apron, preheat your oven, and let’s dive into the world of creamy vegetarian polenta!
Creamy Parmesan Polenta with Roasted Mushrooms
This comforting side dish combines the richness of parmesan polenta with the earthy flavor of roasted mushrooms, perfect for a cozy night in or as a accompaniment to your favorite main course.
Ingredients:
– 2 cups water
– 1 cup polenta
– 1/4 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring water to a boil. Gradually whisk in polenta and reduce heat to medium. Cook for 5-7 minutes or until slightly thickened.
3. Stir in Parmesan cheese, butter, garlic, salt, and pepper.
4. Roast mushrooms on a baking sheet with olive oil, salt, and pepper for 15-20 minutes or until tender and caramelized.
5. Serve polenta alongside roasted mushrooms.
Cooking Time: 25-30 minutes
Garlic Herb Polenta with Sun-Dried Tomatoes
Elevate your mealtime with this creamy, flavorful polenta dish infused with garlic, herbs, and the sweetness of sun-dried tomatoes. Perfect as a side or main course.
Ingredients:
– 2 cups water
– 1 cup polenta cornmeal
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup sun-dried tomatoes, finely chopped
Instructions:
1. Bring water to a boil in a medium saucepan. Gradually whisk in polenta cornmeal.
2. Reduce heat to low, cover, and cook for 5-7 minutes or until polenta is creamy and cooked through.
3. In a small skillet, heat olive oil over medium. Add garlic and cook for 1 minute or until fragrant.
4. Stir garlic mixture into the cooked polenta along with parsley, thyme, salt, and pepper.
5. Fold in chopped sun-dried tomatoes. Serve hot.
Cooking Time: 15-20 minutes
Spinach and Feta Stuffed Polenta Cakes
Elevate your meal with these flavorful polenta cakes, packed with wilted spinach and crumbly feta cheese. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 cup fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1 egg, lightly beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring water and salt to a boil.
3. Gradually whisk in polenta, then reduce heat to low.
4. Cook for 5-7 minutes or until thickened, stirring occasionally.
5. Stir in olive oil, chopped spinach, and crumbled feta cheese.
6. Let mixture cool slightly, then stir in beaten egg.
7. Divide into 4 equal portions and shape into patties.
8. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Baked Polenta with Marinara and Mozzarella
Elevate your pasta game with this easy-to-make baked polenta dish, featuring a rich marinara sauce and melted mozzarella cheese.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons olive oil
– 1 cup marinara sauce
– 8 ounces fresh mozzarella cheese, sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, bring the polenta and water to a boil. Reduce heat to low and cook for 5-7 minutes or until thickened.
3. Stir in olive oil and season with salt and pepper.
4. Transfer the polenta mixture to a baking dish and spread evenly.
5. Top the polenta with marinara sauce, leaving a 1-inch border around the edges.
6. Arrange the mozzarella slices on top of the sauce.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Cooking Time: 25 minutes
Polenta Pizza with Caramelized Onions and Goat Cheese
Experience the perfect blend of creamy polenta, sweet caramelized onions, and tangy goat cheese on a crispy pizza crust. This unique combination will leave you craving more.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1/4 cup olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cook the polenta according to package instructions. Mix in olive oil, salt, and pepper.
3. Caramelize the onions by cooking them in a skillet over medium-low heat for 20-25 minutes, stirring occasionally. Add garlic during the last 5 minutes of cooking.
4. Roll out pizza dough to desired thickness. Spread cooked polenta mixture evenly over the crust.
5. Top with caramelized onions and crumbled goat cheese.
6. Bake for 15-18 minutes or until the crust is golden brown.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Spicy Tomato and Basil Polenta Bowls
Savor the flavors of summer with this vibrant and spicy polenta bowl recipe, featuring fresh tomatoes, basil, and a hint of heat.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh basil leaves, chopped
– 1-2 teaspoons sriracha sauce (depending on desired heat level)
– Crusty bread or naan for serving (optional)
Instructions:
1. Bring water to a boil in a medium saucepan. Gradually whisk in polenta cornmeal and cook, stirring constantly, for 5 minutes.
2. Reduce heat to low and simmer for an additional 20-25 minutes, stirring occasionally, until polenta thickens.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in crushed tomatoes, cumin, smoked paprika, salt, and pepper. Simmer for 10-15 minutes, or until flavors meld.
5. Fold in chopped basil and sriracha sauce to taste.
6. Divide cooked polenta among bowls. Top with spicy tomato mixture and serve with crusty bread or naan if desired.
Cooking Time: Approximately 45 minutes
Creamy Polenta with Wild Mushroom Ragout
Rich and comforting, this creamy polenta pairs perfectly with a flavorful wild mushroom ragout, perfect for a cozy dinner or special occasion. This recipe combines the warm, comforting taste of polenta with the earthy flavors of mushrooms.
Ingredients:
– 2 cups water
– 1 cup polenta cornmeal
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons butter
– 8 oz mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Bring water to a boil in a medium saucepan; gradually whisk in polenta cornmeal and salt.
2. Reduce heat to low and cook, stirring frequently, for 10-12 minutes or until thickened.
3. Stir in heavy cream and butter until smooth.
4. Heat olive oil in a large skillet over medium-high heat; sauté mushrooms and garlic until tender.
5. Combine polenta with mushroom ragout; season with salt to taste.
6. Serve hot, garnished with chopped fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Polenta Fries with Rosemary and Sea Salt
Transforming polenta into crispy fries is a game-changer. This unique snack combines the comforting warmth of polenta with the brightness of rosemary and the crunch of sea salt.
Ingredients:
– 1 cup cooked polenta
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 cup rosemary leaves, chopped
– 1/2 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a bowl, combine polenta, flour, paprika, garlic powder, and salt. Mix well.
2. Add the chopped rosemary and mix until evenly distributed.
3. Pour in the buttermilk and stir until the mixture forms a thick batter.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the polenta batter into the hot oil, forming long, thin strips (like fries).
6. Fry for 2-3 minutes or until golden brown, flipping halfway.
7. Remove with a slotted spoon and place on paper towels to drain excess oil.
8. Sprinkle with sea salt while still warm.
Cooking Time: 10-12 minutes total
Polenta Lasagna with Roasted Vegetables
Elevate your lasagna game with this creative twist, featuring creamy polenta instead of traditional pasta. This recipe is perfect for a cozy winter dinner or special occasion.
Ingredients:
– 1 cup polenta
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, and cherry tomatoes)
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cook polenta according to package instructions. Mix with vegetable broth and olive oil.
3. In a separate pan, sauté onion and garlic until softened. Add roasted vegetables and cook for an additional 2 minutes.
4. Assemble lasagna by layering cooked polenta, roasted vegetable mixture, and mozzarella cheese. Top with Parmesan cheese.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
6. Garnish with fresh basil leaves and serve hot.
Cooking Time: 35-40 minutes
Cheesy Polenta with Roasted Brussels Sprouts
A comforting and flavorful side dish that pairs perfectly with your favorite main course. This recipe combines creamy polenta with the natural sweetness of roasted Brussels sprouts, topped with a rich and melted cheese.
Ingredients:
– 1 cup polenta
– 4 cups water or vegetable broth
– 2 tablespoons butter
– 1 pound Brussels sprouts, trimmed
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese (divided)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook polenta according to package instructions or make from scratch by bringing water or broth to a boil, then whisking in cornmeal and cooking for 10-15 minutes.
3. Toss Brussels sprouts with butter, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
4. In a saucepan, combine cooked polenta and 1/4 cup cheddar cheese. Stir over low heat until smooth and melted.
5. Divide the roasted Brussels sprouts between two bowls. Top with the cheesy polenta and sprinkle with remaining cheddar cheese.
Cooking Time: 30-40 minutes
Polenta Stuffed Peppers with Black Beans
This flavorful recipe combines the creaminess of polenta with the earthy taste of black beans, all wrapped up in a vibrant bell pepper. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked polenta
– 1 can (15 oz) black beans, drained and rinsed
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes, and place in a baking dish.
3. In a bowl, mix together polenta, black beans, and cheese.
4. Stuff each pepper with the polenta mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Lemon Thyme Polenta with Asparagus
Brighten up your table with this vibrant and flavorful side dish, perfect for springtime meals. This creamy polenta is infused with the brightness of lemon and the subtlety of thyme, paired with tender asparagus.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 pound fresh asparagus, trimmed
Instructions:
1. Bring the polenta and water to a boil in a medium saucepan. Reduce heat to low and cook for 20-25 minutes or until creamy.
2. Stir in butter, garlic, lemon juice, and thyme until melted and well combined. Season with salt and pepper to taste.
3. Meanwhile, steam the asparagus until tender, about 5-7 minutes.
4. Serve the polenta alongside the asparagus, garnished with additional lemon wedges if desired.
Cooking Time: 25-30 minutes
Polenta and Ratatouille Stack
Elevate your meal game with this colorful and flavorful Polenta and Ratatouille Stack, perfect for a cozy dinner or impressive brunch. This stack combines creamy polenta, rich ratatouille, and melted mozzarella cheese for a delightful experience.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 onion, diced
– 2 bell peppers, diced
– 2 garlic cloves, minced
– 1 can (14.5 oz) crushed tomatoes
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
– Mozzarella cheese slices, for serving
Instructions:
1. Cook polenta according to package instructions. Mix with Parmesan cheese.
2. Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and garlic; cook until tender.
3. Stir in crushed tomatoes, salt, and pepper. Simmer for 10-12 minutes or until thickened.
4. To assemble the stack: Cook polenta mixture in a saucepan over low heat, stirring occasionally, until warmed through. Layer cooked polenta, ratatouille, and mozzarella cheese slices in a serving dish. Repeat layers two more times, finishing with mozzarella on top.
5. Serve warm, garnished with chopped basil leaves if desired.
Cooking Time: 30-35 minutes
Creamy Polenta with Butternut Squash and Sage
This comforting side dish combines the creaminess of polenta with the sweetness of roasted butternut squash and the earthiness of sage. Perfect for a chilly evening or as a accompaniment to your favorite autumnal dishes.
Ingredients:
– 2 cups water
– 1 cup polenta
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon butter
– 2 tablespoons heavy cream
– 1 teaspoon dried sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, bring the water to a boil. Gradually whisk in the polenta.
3. Reduce heat to medium and cook, stirring frequently, for about 5 minutes or until the polenta thickens.
4. Meanwhile, toss the squash with olive oil, garlic, and salt on a baking sheet. Roast for 30-40 minutes or until tender.
5. Stir the butter into the cooked polenta. Add heavy cream, sage, salt, and pepper to taste.
6. Serve the creamy polenta alongside the roasted butternut squash.
Cooking Time: About 1 hour
Polenta Breakfast Bowl with Avocado and Egg
Start your day off right with this creamy and nutritious Polenta Breakfast Bowl topped with avocado and a perfectly cooked egg.
Ingredients:
– 1 cup polenta
– 2 cups water or vegetable broth
– 1 ripe avocado, diced
– 1 large egg
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. Cook the polenta according to package instructions using 2 cups of water or vegetable broth.
2. In a small non-stick pan, crack the egg over medium heat and cook until the whites are set and the yolks are cooked to your desired doneness.
3. While the egg is cooking, toast some bread or hash browns for added crunch (optional).
4. Once the polenta is cooked, stir in a pinch of salt and pepper to taste.
5. Assemble the bowl by placing the cooked polenta at the bottom, followed by sliced avocado, toasted bread or hash browns, and finally the cooked egg on top.
6. Add some red pepper flakes if you like a little heat.
Cooking Time: 20-25 minutes
Enjoy your nutritious and delicious Polenta Breakfast Bowl!
Polenta with Gorgonzola and Walnuts
This rich and creamy polenta dish is elevated by the tanginess of Gorgonzola cheese and the crunch of toasted walnuts. Perfect as a side or main course, this recipe is sure to impress.
Ingredients:
– 2 cups water
– 1 cup polenta
– 1/4 teaspoon salt
– 2 tablespoons butter
– 8 ounces Gorgonzola cheese, crumbled
– 1/2 cup chopped walnuts
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan. Gradually whisk in the polenta and salt.
2. Reduce heat to low and cook for about 20 minutes or until thickened, stirring occasionally.
3. Remove from heat and stir in butter until melted.
4. Stir in crumbled Gorgonzola cheese until well combined.
5. Toast walnuts in a dry skillet over medium heat for about 5 minutes or until fragrant.
6. Serve polenta hot topped with toasted walnuts and chopped parsley (if using).
Cooking Time: 20-25 minutes
Smoky Chipotle Polenta with Black Beans
A flavorful twist on traditional polenta, this recipe combines the creaminess of cornmeal with the smokiness of chipotle peppers and the nutty sweetness of black beans.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can black beans, drained and rinsed
– 1 chipotle pepper in adobo sauce, chopped
– Salt and pepper to taste
– Optional: crumbled queso fresco or sour cream for serving
Instructions:
1. In a medium pot, bring water to a boil.
2. Gradually whisk in polenta and reduce heat to low. Cook, stirring occasionally, for 20-25 minutes or until thickened.
3. Heat olive oil in a large skillet over medium-high. Add onion and garlic; cook, stirring occasionally, until softened (5-7 minutes).
4. Stir in black beans, chipotle pepper, salt, and pepper. Cook for an additional 2-3 minutes.
5. Fold cooked polenta into the bean mixture and stir until well combined.
6. Serve hot, topped with crumbled queso fresco or sour cream if desired.
Cooking Time: 30-35 minutes
Polenta with Roasted Cherry Tomatoes and Pesto
This comforting side dish combines the creamy richness of polenta with the natural sweetness of roasted cherry tomatoes and the vibrant flavor of pesto. Perfect for a cozy dinner party or a quick weeknight meal.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons olive oil
– 12-15 cherry tomatoes, halved
– 2 cloves garlic, minced
– 2 tablespoons freshly made pesto (or store-bought)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
2. Cook polenta according to package instructions using 4 cups of water. Stir in garlic and season with salt and pepper.
3. Once the polenta is cooked, stir in pesto and roasted cherry tomatoes.
4. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Polenta and Spinach Gratin
This rich and comforting gratin combines creamy polenta with wilted spinach and a crispy, golden-brown topping. Perfect for a chilly evening or as a side dish for your favorite main course.
Ingredients:
– 1 cup polenta
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the polenta according to package instructions using 4 cups of vegetable broth.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the fresh spinach leaves until wilted. Season with salt and pepper to taste.
6. Grease a 9×13 inch baking dish with butter or cooking spray.
7. Pour the cooked polenta into the prepared baking dish, followed by the spinach mixture.
8. Sprinkle the Parmesan cheese on top and bake for 25-30 minutes, or until golden brown.
Cooking Time: 30-40 minutes
Sweet Corn and Cheddar Polenta
Sweet Corn and Cheddar Polenta Recipe
A creamy, comforting side dish that combines the sweetness of corn with the richness of cheddar cheese.
Ingredients:
– 2 cups polenta
– 4 cups water
– 1/2 cup grated cheddar cheese
– 1/4 cup corn kernels (fresh or frozen)
– 1 tablespoon unsalted butter
– Salt, to taste
Instructions:
1. Bring the water to a boil in a large saucepan.
2. Gradually whisk in the polenta and reduce heat to medium.
3. Cook for 5-7 minutes, stirring frequently, until the polenta is thickened and creamy.
4. Remove from heat and stir in the cheddar cheese until melted and smooth.
5. Add the corn kernels and butter, stirring until well combined.
6. Season with salt to taste.
Cooking Time: 15-20 minutes
Summary
Get cozy with these 20 creamy vegetarian polenta recipes! From comforting classics like Creamy Parmesan Polenta with Roasted Mushrooms to innovative twists like Polenta Pizza with Caramelized Onions and Goat Cheese, there’s something for everyone. Try your hand at Spinach and Feta Stuffed Polenta Cakes or Baked Polenta with Marinara and Mozzarella. For a vegetarian take on pizza night, try the Polenta Lasagna with Roasted Vegetables. And don’t forget to indulge in sweet treats like Sweet Corn and Cheddar Polenta. These recipes are sure to become new favorites!