If you’ve never tried vegan polenta, get ready for your new favorite comfort food. This dish is creamy, hearty, and packed with flavor, but still light enough to enjoy any night of the week. I love how versatile polenta can be—you can make it smooth and cozy from scratch or go the quick route with crispy air-fried polenta slices. Either way, when it’s topped with a saucy chickpea marinara and sweet roasted tomatoes, it feels like a restaurant-worthy meal made right at home.
This post may contain affiliate links. Read my policy page for more information.
I had a package of grape tomatoes that I had seriously neglected. They were shriveled and wrinkled and looked unappetizing for a salad… but roasted and layered on top of creamy polenta? Yes, please!
If you have wrinkled tomatoes, this is a great way to use them up! Just make sure they’re not moldy. But, if they’re no longer plump, they’re still perfect for this recipe. I threw this recipe together as a way to use up old tomatoes, but honestly, it’s become a staple in our house. It’s so easy, flavorful, and delicious. I hope you love it as much as I do!
Why You’ll Love It
- Comfort food, vegan style. Creamy polenta without dairy? Yes please.
- Flexible cooking. From-scratch polenta or the shortcut tube version—both are delicious.
- Filling & protein-rich. Chickpeas make this a satisfying plant-based main.
- Leftovers taste amazing. Perfect for meal prep or easy lunches.
Ingredient Notes
Simple ingredients come together to create big flavor—let’s take a look:
- Polenta: The star of the show. Make it creamy on the stovetop with plant milk, or grab a pre-cooked tube for air-fried crispy rounds.
- Chickpeas: A plant-based protein boost that soaks up all the garlicky, herby sauce.
- Tomatoes: Air-fried grape tomatoes add a sweet, juicy finish. Fresh or wrinkled! It’s a great way to use up tomatoes that are about to go bad.
- Onion & garlic: The base flavors that make the sauce irresistible.
- Marinara sauce: Any good jarred or homemade marinara will work.
- Herbs: Dried oregano during cooking, fresh basil at the end for brightness.
How to Make It
Step 1. Air fry grape tomatoes until caramelized and jammy.
Step 2. Sauté onion and garlic, add oregano, chickpeas, broth, marinara, and red pepper flakes. Simmer until thick.
Step 3. Creamy stovetop: Whisk cornmeal into boiling broth + plant milk, stir often, and cook until smooth.
Tube shortcut: Slice and air fry until golden and crispy.
Step 4. Plate the polenta, spoon over the chickpea marinara, and finish with roasted tomatoes.
A cozy vegan dinner in no time.
Serving Suggestions
This creamy vegan polenta is so versatile, here are some of my favorite ways to enjoy it:
- Sprinkle with vegan parmesan or nutritional yeast.
- Add balsamic glaze for a tangy kick.
- Pair with garlicky greens or a crisp side salad.
- Serve with warm bread to soak up every drop of sauce.
How to Store
Here’s how to keep your polenta and chickpeas fresh for later:
- Fridge: Keep leftovers in an airtight container for 3–4 days. Reheat creamy polenta with a splash of plant milk.
- Freezer: The chickpea sauce freezes beautifully for up to 2 months, but polenta doesn’t freeze well.
FAQs
Polenta is naturally vegan—it’s just cornmeal! The creaminess comes from cooking it with plant milk and broth instead of dairy.
Nope. You can roast tomatoes in the oven and crisp polenta slices in a skillet.
Yes! Polenta is naturally gluten-free, so just double-check your marinara and broth labels.
Sure thing. Roast tomatoes dry or in the oven, and sauté onions with broth instead of oil.
More Vegan Dinner Ideas
If you tried this vegan polenta recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox! Plus, get weekly free recipes!
By submitting this form, you consent to receive emails from Health My Lifestyle.
Vegan Polenta with Chickpeas & Roasted Tomatoes
Ingredients
- 1 pint grape tomatoes halved (wrinkled or fresh)
- salt to taste
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 15-ounce can chickpeas rinsed and drained
- ½ cup low-sodium vegetable broth
- 1 cup marinara sauce about ½ jar
- ½ teaspoon crushed red pepper flakes or to taste
- 2-3 tablespoons fresh basil chopped
For the creamy polenta:
- 1 cup dry polenta coarse cornmeal
- 2 cups water or low-sodium vegetable broth
- 2 cups unsweetened plant milk use low-fat coconut milk for extra creaminess
- ½–1 teaspoon salt to taste
Shortcut: 1 (18-ounce) tube prepared polenta, sliced into ¼–½ inch rounds
Instructions
- Preheat the air fryer to 325°F (160°C). Toss the halved tomatoes with a little olive oil (optional) and a pinch of salt. Air fry for 10 minutes, or until roasted but not burnt. Set aside.1 pint grape tomatoes, salt
- Meanwhile, in a large skillet over medium heat, sauté the onion and garlic for 4–5minutes, until softened and translucent. Add the oregano, cooking for 1 minute until fragrant.1 medium onion, 3 cloves garlic, 1 teaspoon dried oregano
- Stir in the chickpeas, vegetable broth, marinara sauce, and crushed red pepperflakes. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.1 15-ounce can chickpeas, ½ cup low-sodium vegetable broth, 1 cup marinara sauce, ½ teaspoon crushed red pepper flakes
- Stir in the fresh basil and cook for another 1–2 minutes.2-3 tablespoons fresh basil
- While the sauce simmers, prepare the polenta.● From scratch (creamy polenta): In a medium saucepan, bring 2 cups of water or broth and 2 cups of milk to a boil. Stir in the salt. Then, slowly whisk in 1 cup of dry polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 20–25 minutes, stirring frequently, until thick and soft.○ Stir in ½–1 cup unsweetened plant milk a little at a time until creamy. Season with ½–1 teaspoon salt (to taste).● Using tube polenta: For crispy rounds: Preheat air fryer to 400°F (200°C). Arrange slices in a single layer and cook 12–15 minutes, flipping halfway, until golden and crispy.1 cup dry polenta, 2 cups water or low-sodium vegetable broth, 2 cups unsweetened plant milk, ½–1 teaspoon salt
- Arrange polenta rounds or spoon creamy polenta onto plates. Spoon the chickpea sauce over the top, then finish with the roasted cherry tomatoes. Serve warm.
