Italy – From North to South: A guide to making Vegan Polenta (Italian cornmeal dish)


Polenta is a traditional Italian dish that has been enjoyed for centuries, known for its simplicity and versatility. This vegan version of Polenta uses vegetable broth instead of chicken or beef broth, and adds in a touch of olive oil and garlic to create a rich and flavorful base. Made from ground cornmeal, it has a comforting texture, and can be served as a side dish or as a main dish, topped with sautéed vegetables, vegan sausage or a rich marinara sauce. It is a perfect alternative for vegetarians and vegans, gluten-free and easy to make. Whether you're looking for a comforting weeknight dinner or a dish to impress your guests, Polenta is sure to be a hit.


  • 4 cups of vegetable broth
  • 1 cup of cornmeal
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1/4 cup of chopped fresh parsley
  • Salt and pepper to taste
  • Vegan parmesan cheese for garnish (optional)


  1. In a large pot, bring the vegetable broth to a boil.
  2. Slowly pour in the cornmeal, whisking constantly to prevent lumps from forming.
  3. Reduce the heat to low and continue to stir for about 20-25 minutes, or until the polenta is thick and smooth.
  4. Stir in the olive oil, minced garlic, parsley, salt and pepper to taste.
  5. Remove from heat and let it cool down a bit.
  6. Serve polenta hot and garnish with vegan parmesan cheese if desired.

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