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Vegan Polenta

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Photo and Recipe credit to Radha Hamilton


  • 1 Cup Polenta style ground cornmeal
  • 1 teaspoon garlic powder
  • 1 Tablespoon  Koroneiki Extra Virgin Olive Oil
  • 2 teaspoons Garlic Olive Oil
  • Sea salt and fresh ground pepper to taste
  • Red pepper flakes
  • Additional Garlic Olive Oil for finishing


Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.

While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Koroneiki EVOO and two teaspoons of Garlic Olive Oil.

Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.

When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes.