Gluten Free Polenta Stuffing

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If you’re gluten intolerant and vegan you’ve probably given up on the possibility of a mound of savoury stuffing atop your holiday dinner plate. Polenta is a gluten-free alternative that, when cooked and left to cool, can be cubed for stuffing just like bread, making it a perfect vessel for Mom’s savoury stuffing flavours.


6 cups water

2 cups polenta

2 tsp. salt

1 small onion, chopped

1 celery stalk, chopped

1 cup mushrooms, quartered

2 tsp. poultry seasoning, divided

1 Tbsp. fresh rosemary

1 Tbsp. vegan butter/coconut oil

Fresh parsley, chopped

1 cup vegetable stock


Bring water and salt to a boil and slowly add polenta, stirring often. Stir in 1 tsp. of poultry seasoning. Cook on low until all water is absorbed and grits are softened.

Pour mixture into a 1-2 inch deep rectangular pan and let cool. The polenta will solidify and you can cut into 1 . -inch cubes. Place cubes on baking sheet and bake for 10-15 minutes at 375F˚. Remove from oven and set aside.

In large fry pan, sauté onions in coconut oil until translucent. Add carrot, celery and mushrooms, rosemary and 1 tsp. poultry seasoning. Sauté for 10 more minutes. Add polenta cubes and toss. Pour mixture into a baking dish and pour vegetable stock over it. Bake for 20 minutes at 375F˚.

Remove from heat, sprinkle with parsley and serve.

*Sourdough Bread Option

Cut one loaf of sourdough bread into 2-inch cubes. Spread out evenly on baking sheet and bake at 375F˚ for 8-10 minutes. Toss and bake another 5 minutes or until golden. Set aside and add where you would add cubed polenta.

More holiday recipes available in our eBook ‘What to Feed That Effing Vegan‘!

Happy Thanksgiving!

-The Vegan Project-

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