Polenta Stuffing


Original recipe from eBook What to Feed That Effing Vegan



  • 6 cups water
  • 2 cups corn grits
  • 2 tsp sea salt
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 cup mushrooms, chopped
  • 2 tsp poultry seasoning, divided
  • 1 tbsp fresh rosemary
  • 1 tbsp coconut oil
  • 1 cup vegetable stock


  1. Preheat oven to 375 degrees.
  2. Bring water and salt to a boil.
  3. Slowly add corn grits, stirring often.
  4. Stir in 1 tsp of poultry seasoning.
  5. Cook on low until all water is absorbed and grits are softened (this literally took maybe 3 – 5 minutes).
  6. Pour mixture into a 1″ to 2″ deep rectangle pan and allow to cool.
  7. The grits will solidify (now called polenta) and cut into 1 ½” cubes.
  8. Place cubes on a baking sheet and bake for 10 – 15 minutes.
  9. Remove from oven and set aside.
  10. In a large frying pan, saute onion in coconut oil until translucent.
  11. Add carrot, celery, mushrooms, rosemary and remaining poultry seasoning.
  12. Saute for 10 minutes.
  13. Add polenta cubes and toss.
  14. Pour mixture into a baking dish and pour vegetable stock over top.
  15. Bake for 20 minutes.

I was not impressed with this dish at all – probably won’t make it again. The polenta cubes really didn’t absorb any of the vegetable stock/flavor during baking and there was still quite a bit of liquid left over after baking.

If you make this dish, or make variations, please post a comment and let me know what you think or did differently!

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