Creamy Vegan Polenta with Roasted Ratatouille

This creamy vegan polenta with roasted ratatouille is the perfect rustic summer meal! A mix of zucchini, eggplant, tomatoes, bell pepper, and onion are roasted together until tender then piled atop a bed of pillowy soft polenta. Each bowl is finished with a drizzle of red wine vinegar and basil to perk up the flavors while a sprinkle of vegan parmesan lends a savory and cheesy element.

Sometimes, simple is best when it comes to enjoying seasonal produce. This roasted ratatouille might sound fancy, but it’s essentially just a sheet pan roast of tomatoes, zucchini, eggplant, bell pepper, and onion. They’re packed (and I mean PACKED!) onto a single rimmed baking sheet, seasoned with salt, garlic powder, and fresh thyme, then left to roast for 45-60 minutes. That’s it! The remaining component for this vegan and gluten free meal is a super creamy vegan polenta. It cooks while the veggies roast, requiring minimal hands-on time. Plus, it makes this vegan meal comforting, cozy, and filling. Let’s whip up a bowl!

Notes on Ingredients and Substitutions

If you cannot find dry polenta, you can use the cooked polenta that comes in a tube instead. Buy enough for 4 servings (check the label) and heat in a pot over medium to medium-low heat with broth or milk until creamy. Add salt and vegan butter as needed. I prefer using a vegan bouillon cube and water instead of broth since it prevents half-used cartons hanging around in my fridge. If you prefer, you can use 2 1/2 cups vegetable broth instead. As for the ratatouille veggies, the traditional mix is what you see reflected in the recipe: tomatoes, eggplant, zucchini, bell pepper, and onion. If you don’t have or don’t like any of those veggies, simple double-up on the others that you do have/like!

The Key to Ensuring Super Creamy Polenta

Over the years I’ve settled on a combination of ingredients and a cooking method that results in super creamy polenta every single time! The most important thing is the ratio of polenta to liquid. I do a 1:4 ratio of polenta to liquid which ensures the polenta has plenty to absorb as it cooks. It keeps it from being stiff or dry. The other important thing is my unconventional cooking method. Rather than standing over the pot whisking continuously, I cook the polenta to a certain point, then cover it, turn the heat down, and let it do its thing undisturbed. This traps the steam inside the pot and helps cook and soften the polenta without it drying out. Lastly, I love using a can of full fat coconut milk as part of the liquid. The fat in the coconut milk amplifies the creaminess.

Creamy Vegan Polenta with Roasted Ratatouille in Just 4 Simple Steps

Tips for Reheating Cooked Polenta

As polenta cools, it solidifies. It can easily be re-heated in a pot over medium to medium low heat with a generous splash of broth or water. Gently mix as it begins to heat up, adding more broth or water as needed to help break up clumps and return it to a creamy state. It can also be microwaved. Add a splash of broth to a microwave safe bowl. Microwave in short bursts, stirring and adding more broth as needed until creamy.

If you love polenta, try my polenta with caramelized leeks, zucchini, and peas or my summery herbed polenta with balsamic roasted tomatoes and macadamia ricotta!

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