- 4 cups boiling water
- 1 tablespoons vegan butter
- 1/4 teaspoon sea salt
- 1 cup whole grain yellow cornmeal
- 1/4 cup grated vegan cheese
2. Reduce heat to low and cook for 25 minutes, stirring frequently - the polenta should be soft, but thick. Remove from heat and stir in the cheese. The polenta will be best served immediately, before it firms up.
I particularly liked the polenta served with mushroom soup. Try pairing with my Wild Mushroom Stew with Gremolata, or any canned vegan soup or stew.
4 servings (3/4 cup), Calories 184
Wonderfully thick and creamy - in fact quite similar in texture and heartiness to mashed potatoes. Although tasty, the flavor could definitely be stronger and needed some layering. I'd use broth instead of water, and increase the butter a little. I also recommend either chopped herbs, such as basil or thyme, or a little drizzle of truffle oil to liven up the flavor. You could also try plating the polenta in a bowl and spoon soup or stew right on top.