Slow Cooker Vegan Polenta
Servings:6 servings
Vegan slow cooker polenta is perfectly creamy, beyond delicious, and couldn't be easier! All you need are 5 ingredients and a few minutes of hands-on prep time. Then let the slow cooker do all of the work!
Ingredients
- 6 cups hot water
- 2 tablespoons olive oil
- 1 tablespoon grated shallot, optional
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1½ cups dry/uncooked polenta - coarse yellow cornmeal
- up to ⅔ cup plain unsweetened non-dairy milk - I used soy milk
Optional additions:
- ⅓ cup plain unsweetened non-dairy yogurt - or more to taste; I used homemade cashew yogurt
- vegan butter - or more olive oil
- vegan mozzarella or parmesan
Instructions
- In a large mixing bowl combine the hot water, olive oil, shallot, 1 teaspoon salt, and black pepper. Pour in the polenta and whisk very well.
- Pour the mixture into the slow cooker, cover, and cook on high for 1½ hours, stirring every 30 to 45 minutes. When the timer goes off, stir in the milk and any other additions you choose (I like to add a few dollops of plain vegan yogurt and a pat of butter). Stir well. Taste for seasoning and add more salt and pepper, if desired.
- Cover the slow cooker, reduce heat to low or warm, and let sit for 20 to 30 minutes or until you're ready to serve the polenta.
Notes
FAQs
Does it firm up after cooling? Yes, assuming you don't go overboard adding milk, yogurt, butter, or olive oil to the cooked polenta (like I often do because it's so tasty), it will be the perfect, thick consistency for slicing and pan-frying later. Spoon the polenta into a dish or glass storage container and let it cool. Once it firms up, slice or cut into rounds.
Can I cook vegan polenta on the stove instead? Yes, of course! Polenta is usually prepared on the stovetop, and you can definitely pair the ingredients and tips in this version with the instructions in any basic polenta recipe. You can also find recipes online for oven-baked polenta. I haven't tried the oven method yet, but it promises to be very hands-off, similar to the slow cooker version.
Store leftover polenta in the refrigerator for up to 4 days. Polenta can be frozen for up to 2 months, though it tends to release a lot of water and lose its shape when thawed. Always reheat thoroughly on the stovetop or in the microwave.
Nutrition
Calories: 205kcal | Carbohydrates: 37g | Protein: 5g | Fat: 5g | Cholesterol: 0mg | Sodium: 385mg | Fiber: 2g
