Looking for an easy-to-make dinner dish that is bright and summery? This creamy polenta with lentil salsa is a great choice! Polenta is simply flavored with white miso and tahini, then topped with a flavorful and hearty lentil salsa. Drizzle with some soy yogurt to round out the dish.

Creamy Polenta With Lentil Salsa [Vegan]






For the Polenta:

  • 2/3 cup quick-cooking polenta
  • 3 1/3 cups water or 3 cups water and 1/3 cup non-dairy milk
  • 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon white miso paste (optional)
  • 2 tablespoons tahini (optional)

For the Lentil Salsa:

  • 4 tomatoes, chopped
  • 1 onion, chopped
  • 1-2 garlic cloves, minced
  • 1/2 of 1 red chili, chopped
  • A bunch of coriander or cilantro, roughly chopped
  • 1 cup cooked lentils
  • Juice from 1/2 of 1 lime
  • Salt and pepper, to taste

For the Topping:

  • Coriander and cilantro
  • A drizzle of soy yogurt (optional)
  • Lime wedge


To Make the Polenta:

  1. Bring the water to a boil and stir in the polenta thoroughly to prevent lumping. Cook for about 5-7 minutes while stirring continuously. it’s done when thick and glossy looking.
  2. To flavor the polenta, mix together the miso paste, tahini, and nutritional yeast. Add at the very end, when the polenta is already cooked.

To Make the Salsa:

  1. Mix all the ingredients in a bowl. Season with salt, chili, and pepper to taste.

To Serve:

  1. Serve the polenta as soon as it’s cooked, since it will thicken when it cools off. Add salsa on top and squeeze a bit of lime on top of it all as well as a drizzle of soy yogurt.

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