Vegan Crispy Polenta Rounds


Vegan Crispy Polenta Rounds

Vegan Crispy Polenta Rounds

Make the night before
Prep Time 5 mins
Cook Time 20 mins


  • 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 cooking


  • 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.


  • 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 food here. Delicious vegan recipes that are taste, 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. Folllow along on instagram for more.

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