Vegan Crispy Polenta Rounds

A delicious savoury alternative to eggs in an vegan eggs benedict! Nothing like egg but scrumptious none the less.


Vegan Crispy Polenta Rounds

Vegan Crispy Polenta Rounds

A delicious alternative to eggs on your vegan eggs benedict!
Prep Time 5 minutes
Cook Time 15 minutes


  • 1 cup Dried Polenta (Cornmeal)
  • 2 cup Water
  • 1 tsp Salt
  • 2 tbsp Nutritional Yeast
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Soy Sauce
  • Oil for greasing
  • Vegan Butter for frying


  • Grease a small 12-hole mini cupcake tray with some oil (or grease 6holes of a regular 12-hole muffin/cupcake tray).
  • In a saucepan, place polenta, water, garlic powder, salt and nutritional yeast. Place on low-medium heat and cook for about 7-10 minutes until polenta gets really thick.
  • Once thick, turn the heat off and stir in the soy sauce until well in corported.
  • Spoon polenta mixture into the cupcake holes, pressing the mixture firmly in.
  • Refrigerate overnight.

The Next Day

  • In the morning, release polenta rounds from their moulds.
  • You might like to turn the oven on to keep the polenta rounds hot while you make hollandaise after (I did this!)
  • To cook (only cook as many as you want to eat), heat a generous amount of vegan butter in a non-stick saucepan. Fry polenta cakes on one side for 2-3 minutes until crispy. Don’t flip too soon because the polenta will stick to the pan – give it a chance to crisp up! Flip and then fry the other side for a few minutes until golden and crispy!
Keyword Vegan
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Hi, I'm Liz!

Welcome to my blog! We do vegan and plant-based food here. Delicious recipes that are tasty, easy and nourishing for the soul. Recipes that hit the spot, you know? I’ve been plant-based for over 8 years now and love sharing my recipes with you all. Follow along on instagram for more.

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