Creamy Vegan Polenta with Caramelized Onions Recipe
This Creamy Vegan Polenta with Caramelized Onions is a comforting and flavorful plant-based dish featuring rich, dairy-free polenta paired with sweet caramelized onions, garlicky kale, and sun-dried tomatoes. Topped with fresh basil, red pepper flakes, lemon juice, and vegan Parmesan, it makes a perfect hearty meal or side that’s both satisfying and nourishing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Ingredients
Scale
Creamy Vegan Polenta:
- 2 cups water, or vegetable stock (decrease salt by ¼ tsp if using broth)
- 1 ½ cups unsweetened oat milk (use one without flavorings or additives)
- ¾ cup dairy-free half and half, divided (such as Silk or substitute with cashew cream)
- 1 tsp salt
- 1 cup yellow polenta
- 1–2 tbsp vegan butter (optional, e.g., Country Crock Plant Butter)
Caramelized Onions & Sundried Tomatoes:
- 3 large yellow onions, thinly sliced (550g)
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups Tuscan kale (Lacinato kale), roughly chopped
- ½ cup oil-packed sun-dried tomatoes, roughly chopped
- ¼ tsp salt
Serving:
- ½ 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)
Instructions
- Make the Polenta: Combine the water, oat milk, and half of the dairy-free half and half (½ cup) in a pot and bring to a boil. Add the salt and slowly whisk in the polenta to avoid lumps. Reduce heat to low and simmer the polenta, stirring occasionally, for 15-20 minutes until it thickens. Remove from heat and cover to keep warm. Just before serving, stir in the remaining ¼ cup of dairy-free half and half and 1-2 tablespoons of vegan butter for extra creaminess.
- Caramelize the Onions: In a large pan, heat 1 tablespoon of extra virgin olive oil over low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 20-30 minutes until they turn golden brown and caramelized. This slow cooking brings out their natural sweetness.
- Prepare Kale and Sundried Tomatoes: Once onions are caramelized, add the chopped kale, minced garlic, and chopped sun-dried tomatoes to the pan. Cook together for about 5 minutes or until the kale is slightly wilted. Season with ¼ teaspoon of salt and adjust to taste.
- Optional Crispy Baked Chickpeas: While the onions cook, prepare crispy baked chickpeas according to your preferred recipe or the notes if provided. These add a crunchy texture contrast to the soft polenta and kale mixture.
- Serve: Spoon the creamy polenta into bowls. Top generously with the caramelized onion and kale mixture. Add the crispy baked chickpeas if using. Garnish with chopped fresh basil, a sprinkle of red pepper flakes, a squeeze of lemon juice, and freshly grated vegan Parmesan. Enjoy immediately for a warm, comforting meal.
Notes
- You can substitute the dairy-free half and half with cashew cream for a richer and creamier texture.
- If using vegetable broth instead of water in the polenta, reduce the added salt by ¼ teaspoon to prevent oversalting.
- Crispy baked chickpeas are optional but add delicious crunch; you can prepare them by roasting chickpeas with spices in the oven until crisp.
- Use unsweetened oat milk without flavorings or additives to maintain a neutral flavor profile.
- For extra richness, feel free to increase the amount of vegan butter added to the polenta.
Keywords: Vegan polenta, creamy polenta recipe, caramelized onions, vegan dinner, plant-based meal, dairy-free polenta, Tuscan kale recipes, sun-dried tomatoes, vegan Parmesan, vegan comfort food
