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Creamy Maple Polenta

Creamy Maple Polenta


  • 2 tablespoons pure maple syrup
  • 2 tablespoons (1/4 stick) butter

Recipe Preparation

  • Whisk cornmeal and water in medium bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Gradually add cornmeal mixture, whisking constantly until polenta comes to boil. Reduce heat and simmer until polenta is very thick, stirring occasionally, about 10 minutes. Mix in maple syrup and butter. Season to taste with pepper and transfer to bowl.

Reviews Section

Creamy Breakfast Polenta

Amount Per Serving Calories 292 Calories from Fat 8.2 % Daily Value * Total Fat 2.7g 5 % Saturated Fat 1.5g 8 % Cholesterol 9.8mg 4 % Sodium 262mg 11 % Total Carbohydrate 59g 20 % Dietary Fiber 4.9g 20 % Protein 8.2g 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables

This recipe was created on behalf of Vermont Creamery. Thank you for supporting my relationship with brands I love and trust so I can bring you unique content like this Creamy Rosemary Polenta with Maple & Sea Salt Roasted Vegetables. In one word, this dish is everything.

It’s no secret how much I love butter. It’s also no secret how much value I put in the importance of quality ingredients. I hope you’ve all been listening, but just in case you’re new around here, listen up: when you start with a first-rate product the finished result is incomparable. Spend a little extra time and money and buy quality products, people. I promise you it’s worth it. If the old adage “you are what you eat” is true, then I want to be cultured butter. Preferably with maple and sea salt.

You guys. Remember when I told you I was preparing a full turkey dinner this past weekend and told all my guests that they didn’t need to bring anything other than their smiling faces? First, don’t ever let me do that again. Second, remind me that it’s ok for guests to bring something more than a bag of potato chips. Third, this recipe has a whole stick of butter in it. If you’re afraid, I can’t help you but if this excites you, let’s be friends! Fourth, It’s beyond simple to make and after one bite you’re guests will be sighing in delight. (It’s only slightly awkward.) Lastly, be prepared that this makes a ton but it’s all good because I can tell you first hand that this makes incredible leftovers.

So where are we? Ah, yes, I love butter especially cultured butter. The folks at Vermont Creamery were totally onto something when they decided to put maple syrup and little flecks of sea salt in their cultured butter. Be still my beating heart, this stuff is good. This particular dish is pure comfort food and has all the lovely, warm flavors you want in a fall dish. In my mind (admittedly a little warped), it’s the perfect way to highlight an unbelievably, awesome product: Cultured Butter with Sea Salt & Maple.

And if this dish isn’t enough to get you swinging from the rafters, Vermont Creamery is giving away a Year’s Supply of Butter. WHAT. A year’s supply? Yes, and yes! It’s super simple to enter. All you have to do is write on their facebook page or email them at [email protected] telling them why you’re obsessed with butter. Remember that one time I told you I used to eat a stick of butter in one hand while shaking garlic powder into my mouth with my other hand? Yeah, a story like that is what they’re looking for. (Don’t judge, I was 8.) The giveaway ends this weekend so get on it, folks. And if you win, other than being totally jealous, I also want a dinner invitation. And I promise when you tell me I can’t bring anything, I won’t listen.

Creamy Berry-Full Polenta

  • Author: Jackie Sobon
  • Prep Time: 0 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1 x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Are you sick of oats? I don’t think I’ll ever be, but it is still nice to switch up my grains in the morning. Polenta cooked with non-dairy milk is extra creamy and goes wonderfully with warmed berries. Extra points for keeping some simple cashew cream on hand to dollop onto this delicious breakfast.


  • 2 cups unsweetened plant-based milk
  • 1 cup water
  • 1 cup polenta grits
  • ¼ cup maple syrup
  • pinch of salt


  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 2 tablespoons water
  • ¼ cup simple cashew cream (optional)


  1. In a large pot over medium-high heat, bring the non-dairy milk and water to a boil. Stir in the polenta grits and adjust the heat to medium-low. Cook—covered but vented, stirring occasionally—for 18 to 20 minutes, or until the polenta is creamy. Stir in the maple syrup, and add salt to taste. Keep warm until ready to serve.
  2. While the polenta is cooking, warm the blueberries, blackberries, and water in a small saucepan over medium heat. Bring to a simmer, adjust the heat to medium-low, and cook until the berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart.
  3. Divide the creamy polenta between 4 bowls, and top each with some berry mixture. Dollop 1 tablespoon of simple cashew cream on top of each bowl (if using), and serve warm.


  • Note: If you do not have fresh berries on hand, frozen will also work. You may have to cook them longer because they retain more water.

Keywords: breakfast, corn, dairy-free, grits, polenta, warm

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Creamy Corn Goodness

If you’re unfamiliar with polenta, now is your chance to try it! Polenta is a traditional Italian dish made from boiled cornmeal and is incredibly versatile as a base in warm or cold dishes year round. It’s naturally gluten-free and is rich in vitamins A and C and also offers a healthy dose of carotenoids which are thought to decrease the risk of certain cancers and eye disease. Also a good source of fiber and protein, this berry breakfast polenta is the perfect choice for kickstarting your day!

Stoneground or Consistent Grind?

When it comes to buying dried polenta, there are two grind methods to look out for when you’re in the grocery aisle. Stoneground polenta produces greater grain variance while consistent grind polenta has a more—you guessed it—consistent grain size. Either one is fine, it all boils down to personal preference!

How to Serve It Up

There are infinite ways to make your polenta pop! Here are some suggestions for a boisterous breakfast:

  • Vary Your Berries – Not big on blackberries? Add in some strawberries instead! Other berries to consider include lingonberries, raspberries, and huckleberries.
  • Sprinkle the Spice – Cinnamon, nutmeg, clove, and allspice are great additions to bring your polenta from plain to gratifying!
  • Creamy & Dreamy – Add your favorite non-dairy whipped cream for a delightful dynamic to your breakfast. If you’re feeling adventurous, give our Aquafaba Whipped Cream or Coconut WhippedCream a try.

Beating the Breakfast Blues

Breakfast is touted as being one of the most important meals of the day and while many of us get into a habit of sticking to our favorite cereal with non-dairy milk or overnight oats, there’s no reason not to branch out every once in a while! We hope you enjoy this delicious dish that’s been a staple in Italy for a long while and have fun making it your own. Here’s to beating the breakfast blues and keeping our bellies full!

More Comforting Corn Dishes:

Vegan Berry Breakfast Polenta recipe published by Vegan Yack Attack On The Go! © 2018 Quarto Publishing Group USA Inc. Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA. Photos by Jackie Sobon. This article contains Amazon affiliate links which help us keep the lights on here at World of Vegan.

The many ways to serve our Creamy Basic Polenta

This is such a staple in Italian cuisine, Polenta is super easy to make and can be made in a variety of ways. Soft creamy Polenta like this is amazing to serve with a ragu, like spaghetti, or you can chill it in a baking dish and then cut into rounds to fry.

Regardless this recipe will give your perfect Polenta every time and will make for an amazing side dish to many a meal. We actually made this to go with our Crock Pot Pork Loin Roast, it was fabulous!

Note: You can buy quick cook or even tubes of Polenta as we have done before. But there is something about making our Creamy Basic Polenta from scratch that just tastes better.

While you might not be able to trick anyone into thinking these are the real thing (made from potatoes), polenta fries are a fun twist on a favorite side dish. Slice that precooked polenta into long wedges or strips, and brush them with a little bit of olive oil. Toss them with panko breadcrumbs and your favorite spices if you want the final result to be a bit more "fry-like," or just cook them as-is. Bake the polenta in a 450 F oven for about 40 minutes, flipping them once at the 20-minute mark.

Who says that precooked polenta should be used just for lunch or dinner? It's also well-suited for serving at breakfast. First, crumble up some breakfast sausage in a pan and cook it through. Then, remove the sausage from the pan, and replace it with sliced half-inch pieces of polenta to cook in its drippings. Serve the polenta and sausage with a drizzle of maple syrup and an over-easy egg for a decadent morning meal.

Cinnamon Maple Polenta Breakfast with Sautéed Apples

In a large pot, bring the water to a boil. While whisking, gradually pour the polenta into the water. Reduce the heat to low and continue whisking for an additional minute.

Continue cooking for about 30 minutes, stirring every 5-10 minutes, making sure to scrape the bottom of the pot. Remove the polenta from the heat when it is tender and creamy and has reached your desired thickness.

While the polenta cooks, make the apple topping. Melt the butter in a skillet over medium heat. Stir in the apple pieces and cook for 2 minutes or until soft. Stir in the water, brown sugar, and cinnamon. Cook for an additional 2 minutes or until the liquid thickens.

After the polenta has reached the desired texture, stir the butter, brown sugar, maple syrup, cinnamon and salt into the polenta, stirring until the butter is melted and everything is well combined.

Divide the polenta between serving bowls and top with sautéed apples.

Creamy Berry-Full Breakfast Polenta with Simple Vegan Cashew Cream

It’s time to shake up your morning routine with some breakfast polenta! This creamy warm cereal is swirled with a fresh berry compote and is a sample recipe from Jackie Sobon’s latest cookbook, Vegan Yack Attack on the Go!

This hardback, full-color cookbook is an energizing array of recipes for busy lifestyles. Jackie has filled every page with nutritious ingredients, but she keeps preparation simple and convenient.

For at-a-glance ease, each recipe in Vegan Yack Attack on the Go! has labels for additional dietary needs and busy demands. They include under 10 ingredients, 30 minutes or less, gluten free, soy free, nut free, oil free, and others. And of course, all of the recipes are dairy-free, egg-free, meat-free, plant-based, and strictly vegan.

Vegan Yack Attack on the Go!contains a little over 100 recipes in total. Here is a breakdown of the chapters along with a few sample recipe titles from each chapter:

  1. Vegan Eating Made Easy(quick intro with helpful tips & tricks)
  2. Quick Breakfasts, Snacks, and Treats(Creamy Berry-Full Polenta (recipe below!), Cheezy Chickpea Scramble, Pumpkin Maple Donut Holes)
  3. Prep-Ahead Recipes(Vanilla Chip Buckwheat Bars, Teriyaki Mushroom Jerky, Freezer Black Bean Burritos)
  4. Lunch Box Stuffers(BBQ Tempeh Wrap, Stuffed Deli Sandwich, Shiitake Spring Rolls)
  5. Meals in 30 Minutes or Less(Butternut Mac and Trees, Pressure Cooker Pesto Spaghetti Squash, Spicy Jackfruit Chili)
  6. Bulk Cooking(Drop Biscuit Pot Pie, Green Enchilada Casserole, Cheezy Potato Onion Pierogi)
  7. Food on the Move(Shake & Bake Bacon Brussels, Apple Fennel Sausage Grill Packets, Chocolate Chunk Oats on the Go)
  8. Make Your Own Staples(Buckwheat Taco Meat, Simple Cashew Cream (recipe below!), Nut-Free Pepita Pesto)

You can order Vegan Yack Attack on the Go! via Amazon. If you still aren’t sure, try out the sample recipes below for breakfast polenta and simple cashew cream first!

Corn, two ways: maple bacon polenta + mexican corn salad

greetings from my last day in israel! i am about to begin my zillion hour, three-flight journey home, and if my calculations are correct, i will return right in the thick of wheat harvest.

i love wheat harvest. the golden wheat fields and the green grassy yards and the bright blue skies make the most rockin color blocking vibe, and the whole place smells like pizza. it's like a pizza-scented rothko. a scratch n sniff rothko.

and of course another great thing about harvest is the farm lunches.

most of the days this summer, eggboy has been able to come in for lunch, but during harvest, if there is good weather, work doesn't stop for lunch. which is laaaaame because that means i gotta put on pants and go outside when i wanna see him during daylight hours (#hermit), but awesome because i was made to pack cute lunches. and while i shouldn't take credit for all of the farm lunches, as eggmama is by far the main farm lunch maker, occasionally the inspiration strikes and i go on a lunch-making binge, complete with fresh scones and love notes.

before i left, inspiration hit in the form of corn. and bacon. and eggboy's love of mexican food. and the cutest little fold-up spork i ever did see*. this maple bacon polenta is exactly what it sounds like: creamy, buttery cornmeal polenta with a swirl of sweet maple syrup, topped with a handful of crispy bacon. it's super quick and easy to make and the combination of corn, maple, and bacon is delicious. and the other dish here, the mexican corn salad, is a sporkable version of elotes, mexican street corn on the cob that's been covered in cream, cotija cheese, cilantro, and lime. this version is a little extra spicy and a fresh contrast to the polenta.

Marcella Hazan’s No-Stir Polenta Recipe Reviews

Polenta has been our food crush so far this fall. There were quite a few recipes featuring polenta in last month’s Quick Weeknight Meals contest, and we’re just enamored of its easy, creamy goodness. But first, let’s revisit the basics. What exactly is polenta anyway?

Polenta is simply coarsely ground cornmeal. Usually when polenta is referred to, though, it’s referring to a thick, creamy porridge of cornmeal cooked with water, broth, or cream. This porridge is a wonderful base for meat or vegetables. It’s also a terrific breakfast. Sometimes, too, when people say “polenta” they mean polenta porridge that’s been cooled and allowed to harden, then cut into shapes and fried or baked. This is also very delicious. (We like it with maple syrup.)

Polenta, though, is not always made from corn, so the terminology does get a little confusing. Sometimes it’s made from semolina, and in some places it has ground buckwheat mixed with the cornmeal. But in general, when you see “polenta” for sale, it’s coarsely ground cornmeal.

We buy our cornmeal for making polenta from the bulk bin of stoneground cornmeal at our co-op — no need to get fancy about it. We’ve even made polenta from finely ground cornmeal, which has a slightly different final texture, but is just as delicious.

Which brings us to our point: Marcella Hazan’s polenta. Polenta is like risotto: it has a reputation for needing lots and lots and lots of stirring. Constant stirring! This is supposed to keep out lumps and create a creamy texture. Well, we are lazy and fortunately Marcella Hazan’s recipe enables us in that. She has a recipe that always turns out creamy, lump-free, and delicious.

It’s very easy: you bring your water or stock to boiling, thoroughly whisk in the cornmeal, bit by bit, and then simmer it on low with a lid on. You do stir a couple of times, but mostly you just let it sit there and do its thing. Then take off the lid and ta-da! Perfect polenta. We don’t know why we’d do it any other way.

We like to throw in a half cup of mascarpone cheese to make it extra-creamy, or Parmesan for a little more flavor. But that’s gilding the lily, to be honest polenta is so creamy all by itself it doesn’t need much help.

• Get the recipe: Creamy Polenta from Marcella Hazan at Epicurious

How do you make polenta? Do you have any tried and true tricks for good polenta?

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