Creamy Vegan Polenta with Leeks
Prep time
Cook time
Total time
Recipe by Colleen Patrick-Goudreau, from The 30 Day Vegan Challenge.
Serves: 4 to 6 servings
  • 2 tablespoons dairy-free buttery spread or margarine, divided
  • 3 large leeks (white and pale green parts only), thinly sliced and diced
  • 2 cups (or more) water
  • 2¼ cups vegetable broth
  • 1 cup coarse cornmeal (polenta)
  • ½ to ¾ cup non-dairy milk alternative (such as almond, soy, rice, hemp, or oat)
  • 1 teaspoon salt, added gradually to taste
  • Freshly ground pepper, to taste
  1. Melt 1 tablespoon of the margarine in a 4-quart saucepan over medium heat. Add the leeks, and stir to coat.
  2. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
  3. Add the water and broth, cover, and bring to a boil.
  4. Slowly pour in the polenta, while whisking simultaneously. Whisking is essential, or the cornmeal will clump up.
  5. Reduce the heat to medium-low, and cook until the mixture is thick and creamy.
  6. At this point, you’ll want to switch to a wooden spoon, stirring often.
  7. As it begins to thicken, add some of the milk alternative, stir, and continue cooking.
  8. Add about ¼ teaspoon salt.
  9. Continue stirring, cooking, and adding more milk alternative and salt, until you’ve got a creamy mixture and the taste is just right.
  10. Remove the saucepan from the heat, and stir in the remaining tablespoon of margarine.
  11. Season with salt and pepper, to taste, and divide the polenta among plates.
If you want to make it oil-­‐free, you can eliminate the margarine completely (sauté the leeks in a tablespoon of water instead.). The margarine definitely adds more creaminess and salt, so adjust accordingly.
Recipe by Go Dairy Free at