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A white bowl filled with creamy vegan baked polenta with some mushrooms on top.
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5 from 1 vote

Vegan Baked Polenta

This creamy vegan baked polenta is the perfect gluten-free side dish to serve with vegan stews or other saucey mains.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 135kcal


  • 1 cup cornmeal
  • 2 cups unsweetened almond milk (or substitute your preferred plant-based milk)
  • 2 cups water
  • 1 tablespoon extra virgin olive oil (to grease the baking dish)
  • 1 teaspoon chopped fresh garlic (or substitute 1/2 teaspoon garlic powder)
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary


  • Preheat the oven to 375 degrees Fahrenheit.
  • Add the cornmeal, almond milk, water, garlic, salt, pepper, thyme, and rosemary to a large mixing bowl and whisk well.
  • Grease a 9 x 13 inch baking dish (or similarly sized dish) with olive oil, then pour in the polenta mixture.
  • Bake at 375 degrees Fahrenheit for 60 minutes, pausing halfway to whisk the polenta to incorporate any lumps.
  • Remove from the oven after 60 minutes and whisk once more to ensure a smooth texture.
  • Serve hot, or store in an airtight container in the fridge for a few days and reheat before serving.
  • Makes 6 servings of vegan baked polenta.


  • This polenta makes an excellent side dish paired with stews. Or top it with some sautéed mushrooms and fresh parsley or a spoonful of marinara sauce and fresh basil.
  • This polenta is quite thick, so if you prefer it runnier, you can add an extra cup of almond milk or water before baking.


Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 85mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg