Slow Cooker Polenta


    Polenta is a comfort food for me. The creaminess and warmth the polenta provides makes me happy and sometimes a bit sleepy. I can live off of polenta for breakfast lunch and dinner, that's how much I love it. What I don't like is how long I have to stand over it stirring for it to cook well, so here is the alternative to that. I set it to cook in the slow cooker and in a few hours its ready, just in time for dinner.

    Ingredients 1 cup polenta or yellow course cornmeal 3 cup vegetable stock 1/2 tsp salt (if needed) 1/2 cup unsweetened almond milk (or 1/2 cup non dairy cream cheese for creaminess) 1/4 cup vegan cheese (optional)

    Instructions Add polenta, vegetable stock, and salt into slow cooker, cover and cook on low for 4 hours.

    After the 4 hours, add in milk or cream cheese, cover and cook for another 15-20 minutes.

    Top with anything you would like. These taste amazing with my vegan meatballs, or you can aslo use a mushroom ragu. All that is left to do now is ENJOY!


    Veggie Rose

    Breaking the Vegan Stereotype

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    Rose Alvarez 

    A real mother and wife.

    © veggierose