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I like to eat a creamy quick homemade vegan polenta for breakfast because I often have cornmeal and the other vegan polenta ingredients on hand. I cook almost every day because I want to make sure that my family has a healthy and varied diet. Content and photography on So, How’s It Taste may not be duplicated or republished without permission.
Add as much vegan margarine as you'd like, if you're not worried about your vegan polenta being low-fat, too! Stir in cornmeal.Cook over low heat for 15 minutes, stirring frequently for and scraping the bottom to avoid burning.
They are made with cornmeal and buckwheat flour and, instead of milk, almond or oat milk can be used.

Sharing a recipe is permitted as long as proper credit with a link back to the specific post on my blog is given. They can be a fantastic base for bites, appetizers or just snacks.  It only takes a few minutes to make them. This Rosemary Parmesan Polenta is one of those dishes that I want to faceplant in and eat my way out.
There’s nothing better than making delicious food for friends, trying a new recipe, or sharing good conversation over a meal. I added spring onions to the batter but you can add 1-2 tablespoon of chopped herbs (parsley, dill, basil, coriander, dill, etc) depending on the toppings or dips you want to serve them with.
I served this with the Sausage, Cannellini, and Tomato Ragout and together…sweet, sweet harmony.

I once had to beg my college roommate to make a grilled cheese for me because my cooking skills were that pitiful! The creaminess cuts some of the acidity from the ragout’s tomatoes and then you get that chunky ragout texture as a contrast. The leftovers are even better, so go on and make a few batches to get you through the week.

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