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Baked Miso Polenta (vegan, gluten free)

  • Author: Remy Park
  • Total Time: 35 minutes


This hands-off version of polenta is baked in the oven with canned and fresh corn plus miso butter for a delicious vegan side dish.


Units Scale

Baked Corn Polenta

  • 1 cup medium coarse cornmeal (stone ground)
  • 5 cloves garlic
  • 1 can corn (2cw)
  • 2 cups plant milk
  • 1/4 cup nutritional yeast
  • 2 tsp salt
  • 2 ears fresh corn
  • chives, for garnish

Miso Butter

  • 2 tsp white miso paste, more to taste (shiro miso)
  • 2 tbsp vegan butter, softened, at room temp

Miso Butter Sauce

  • 1 tbsp white miso paste
  • 2 tbsp unsalted vegan butter, melted
  • 1 tsp rice vinegar
  • 1 tbsp tamari or gluten free soy sauce
  • 1/2 tsp toasted sesame oil
  • 1 tsp maple syrup


  1. Preheat your oven to 350F. Lightly grease an oven safe baking dish or skillet.
  2. Next, add garlic, corn, plant milk, nutritional yeast and salt to a blender and blend until smooth.
  3. Pour the cornmeal and the liquid content from the blender into the dish or skillet, add salt and stir to combine.
  4. Bake uncovered for 25 minutes, then stir the polenta.
  5. Cut corn kernels off the cob and sprinkle on top of your polenta, return to the oven and bake for an additional 5-8 minutes.
  6. While the polenta is in the oven, you can prepare your miso butter dressing, if using. To a blender add melted butter, miso paste, rice vinegar, soy sauce, sesame oil and maple syrup. Blend until combined.
  7. To finish, you can torch your corn to char it and add flavour! Then, serve your polenta with a generous drizzle of the miso butter sauce and chives.
  8. Alternatively, serve with a pat of miso butter! To make miso butter, whip together softened vegan butter and miso paste until smooth.


Oven-baking method adapted from Fine Cooking’s Oven Roasted Polenta, baking time was adjusted down.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes