Creamy Leek Polenta

With Summer Vegetables

The Buttery texture of the leeks and soft extra of the polenta culminate in creamy perfection!

This dish is the perfect solution for those mid-week meals were you simply cannot be bothered to make anything complicated!

I have infinite love for polenta: it’s soft, creamy and really comforting. With just 7 ingredients and about few minutes of your time, you can conjure up a great tasting dish to satisfy all of the hungry mouths in your household. Great as a nutritious side dish or as a no-fuss main with a green salad.

It is an absolutely staple in my kitchen. Why? Because polenta is super cheap, very satisfying and extremely versatile. This casserole is really amazing with almost every possible veggie, so feel free to change the ingredients to your taste.

It is just so perfect for a light dinner or a meatless Monday!

Leek Polenta

Nicole Kearsley
Another Purple Carrot simple and quick dinner ready in under 30 minutes, start to finish. The creamy leek polenta is absolutely delicious. You choose the vegetables to top it with, but asparagus though…yum.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 2


  • 2 Leeks sliced in 1/4" rounds
  • 1 Bunch Asparagus ends trimmed
  • 8 ounces Cherry Tomatoes
  • 1/2 cup Non-Dairy Milk
  • 1/2 cup Edamame
  • 1 cup Polenta
  • 2 tablespoon Vegan Butter


  • In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the leeks and cook, stirring occasionally until softened, about 4 minutes. Season the leeks with salt and pepper and add 2 1/4 cups of water and the milk; bring to a boil.
  • Once the liquid in the pot is boiling, slowly work in polenta. Cook until the mixture is thick and creamy, whisking continuously for about 5 to 7 minutes. Add the vegan butter and season with salt and pepper to taste. Cover and keep warm while sauteing vegetables.
  • In a skillet, heat 1 tablespoon of oil on medium-high heat. Once hot, add the asparagus and cook until browned in places and tender, approximately 3 to 4 minutes. Add the tomatoes and cover. Cook for 1 to 2 and then add the edamame and 1/4 cup of water. Season with salt and pepper and cook until liquid is reduced by half, tomatoes begin to blister and edamame heated through.
  • Serve polenta topped with vegetables and drizzle the sauce from the skillet.


ADD MORE FLAVOR: If you wish you can mix 1-2 finely chopped anchovies into the polenta. But be carefully when seasoning, as anchovies are very salty! 
OIL-FREE: If you want to make it oil-free, you can eliminate the Vegan Butter completely (saute the leeks in a tablespoon of water instead.) The Vegan Butter definitely adds more creaminess and salt, so adjust accordingly.
NO-RULES: You can also use many different vegetables for this dish such as zucchini, squash or pumpkin, etc.
STORAGE: One of the brilliant things about polenta is that it sets up once it starts to cool, so whatever creamy polenta you don’t finish can be poured into a serving dish and stored in the fridge overnight (or for a couple days) to set up. Then, you can cut it into squares and fry, bake, or grill it (or just heat up using your favorite method).
CREDIT: Recipe adapted from Purple Carrot.
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