Creamy Vegan Polenta with Caramelized Onions

This creamy vegan polenta with caramelized onions is rich, smooth, and deeply savory. The polenta cooks silky and thick, the onions turn sweet and jammy, and bright basil and sun-dried tomatoes cut through with fresh flavor. It’s a comforting bowl that still feels special perfect for weeknights or a slow weekend meal. If you like creamy, comforting dishes, you might also enjoy a similar plant-forward comfort meal like creamy bow-tie pasta with mushrooms and spinach.

Why You’ll Love This Recipe

• Ready in about 30–40 minutes great for busy nights.
• Uses simple pantry and fridge staples.
• Makes a cozy, filling main that’s easy to stretch for leftovers.
• Naturally vegan and easy to make gluten-free if needed.

Ingredients

For the Polenta

• 2 cups water (or vegetable stock; decrease salt by 1/4 tsp if using broth)
• 1 1/2 cups unsweetened oat milk (use plain, no flavorings)
• 3/4 cup dairy-free half and half (divided; or sub in cashew cream — see notes)
• 1 tsp salt
• 1 cup yellow polenta
• 1–2 tbsp vegan butter (optional)

For the Caramelized Onions & Mix-ins

• 3 large yellow onions, thinly sliced (about 550 g)
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 cups Tuscan (Lacinato) kale, roughly chopped
• 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
• 1/4 tsp salt (for the vegetable mix)
• 1/2 cup fresh basil, chopped
• Red pepper flakes, to taste
• Squeeze of lemon juice, to taste
• Grated vegan Parmesan, to taste (e.g., Violife Just Like Parmesan Wedge)
• 1 recipe Crispy Baked Chickpeas (optional; for crunch)

Step-by-Step Instructions of Creamy Vegan Polenta with Caramelized Onions

1. Bring the water, oat milk, 1/4 cup dairy-free half and half, and 1 tsp salt to a gentle boil in a medium saucepan.
2. Whisk in the polenta slowly to avoid lumps, then reduce heat to low.
3. Cook the polenta, stirring frequently, until thick and creamy (about 15–20 minutes). If it gets too thick, stir in more half and half or oat milk a tablespoon at a time.
4. Stir in the remaining dairy-free half and half and optional vegan butter until smooth and glossy. Taste and adjust salt.
5. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and 1/4 tsp salt.
6. Cook the onions, stirring occasionally, until deep golden and caramelized, about 20–25 minutes. Lower heat if they brown too fast.
7. Add the minced garlic to the onions and cook 1 minute until fragrant.
8. Stir in the chopped kale and sun-dried tomatoes and cook until the kale softens, about 3–4 minutes.
9. Season the mixture with red pepper flakes and a squeeze of lemon juice to brighten the flavors. Adjust salt to taste.
10. Spoon the creamy polenta into bowls and top with the caramelized onion-kale mixture.
11. Finish with chopped basil, grated vegan Parmesan, and crispy baked chickpeas if using. Serve hot.

Tips for Success

• Use a heavy-bottomed pan for the polenta to prevent scorching and stir often.
• Caramelize the onions low and slow patience gives the best sweet flavor.
• Keep extra oat milk or half and half nearby to loosen the polenta if it firms up.
• Taste and adjust acidity (lemon) at the end to keep the dish bright.

Substitutions & Variations of Creamy Vegan Polenta with Caramelized Onions

To Make It Gluten-Free/Vegan:

• This recipe is already vegan. Ensure your polenta is pure cornmeal (most are naturally gluten-free). Use certified gluten-free polenta if you need to avoid cross-contamination.
• Substitute cashew cream for dairy-free half and half for an ultra-rich finish.

Variations:

• Stir in roasted mushrooms or white beans for extra heft and protein.
• Swap Tuscan kale for spinach or Swiss chard if you prefer a milder green.
• Add toasted pine nuts or walnuts for crunch in place of chickpeas.
• Mix in a spoonful of pesto or harissa for a flavor twist.

Storage Instructions of Creamy Vegan Polenta with Caramelized Onions

Refrigerator:

• Store leftover polenta and toppings in separate airtight containers for up to 4–5 days. Reheat polenta gently on the stove with a splash of oat milk.

Freezer:

• Polenta firms when frozen. Freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat with extra liquid.

Make-Ahead:

• Caramelize the onions a day or two ahead and reheat before serving. Cook the polenta just before serving for best texture—or make it ahead and loosen with oat milk when warming.

Frequently Asked Questions (FAQ) of Creamy Vegan Polenta with Caramelized Onions

Can I make the polenta ahead of time?

• Yes. Make it, chill it, then reheat with a little oat milk or dairy-free half and half. Stir until smooth.

What is the best polenta to use?

• Choose yellow coarse-ground polenta labeled for cooking. Instant polenta cooks faster but has a different texture.

How do I keep the onions from burning?

• Cook them over medium-low heat and stir often. If they stick, add a splash of water to deglaze the pan.

Final Thoughts

This Creamy Vegan Polenta with Caramelized Onions makes a simple meal feel like a special occasion. It’s creamy, comforting, and easy to adapt to what you have on hand and it will make your kitchen smell amazing. Try it this week, leave a comment about how you tweaked it, and rate the recipe with a star or two so others can find this cozy, vegan favorite.

Creamy Vegan Polenta with Caramelized Onions

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A creamy, dairy-free polenta dish topped with sweet caramelized onions and fresh flavors, perfect for a cozy dinner.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 cups water (or vegetable stock)
• 1 1/2 cups unsweetened oat milk
• 3/4 cup dairy-free half and half (divided)
• 1 tsp salt
• 1 cup yellow polenta
• 1–2 tbsp vegan butter (optional)
• 3 large yellow onions, thinly sliced
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 cups Tuscan kale, roughly chopped
• 1/2 cup oil-packed sun-dried tomatoes, roughly chopped
• 1/4 tsp salt (for the vegetable mix)
• 1/2 cup fresh basil, chopped
• Red pepper flakes, to taste
• Squeeze of lemon juice, to taste
• Grated vegan Parmesan, to taste
• 1 recipe Crispy Baked Chickpeas (optional)

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Instructions

1. In a medium saucepan, bring the water, oat milk, 1/4 cup dairy-free half and half, and 1 tsp salt to a gentle boil.
2. Whisk in the polenta slowly to avoid lumps, then reduce heat to low.
3. Cook the polenta, stirring frequently, until thick and creamy (about 15–20 minutes).
4. Stir in the remaining dairy-free half and half and optional vegan butter until smooth and glossy. Adjust salt to taste.
5. In a large skillet, heat the olive oil over medium heat. Add the onions and 1/4 tsp salt.
6. Cook the onions until deep golden and caramelized, about 20–25 minutes.
7. Add minced garlic to the onions and cook for 1 minute until fragrant.
8. Stir in chopped kale and sun-dried tomatoes, cooking until the kale softens, about 3–4 minutes.
9. Season with red pepper flakes and a squeeze of lemon juice. Adjust salt if needed.
10. Spoon the creamy polenta into bowls and top with the onion-kale mixture. Garnish with basil, vegan Parmesan, and crispy chickpeas if using. Serve hot.

Notes

Use a heavy-bottom pan for polenta to prevent scorching and stir often. Caramelize onions low and slow for best flavor.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan