Polenta is a wonderfully easy recipe that is done in no time at all, and it makes a great side dish. You can also make it the main course. Use it as a base and add sauteed vegetables, a little cheese, and some fresh herbs and you have a hearty meal in no time at all.
Vegan Note: You can find non-dairy butters, milks, and cheeses at most health food supermarkets.
1 1/2 quarts of vegetarian broth
4 tbsp. non-dairy butter
1/2-1 cup of cashew milk
12 oz. cornmeal
4 oz. non- dairy parmesan cheese or use nutritional yeast, to taste
1 tbsp. parsley, for garnish
pepper to taste
In a medium pot heat the broth to a boil, add in the butter and stir until melted.
Turn the heat down to medium, and add in the cornmeal stirring constantly until all the liquid is absorbed.
In a small pot:
Slowly warm up a 1/2-1 cup of cashew milk inn a small pot and fold into the polenta until you reach a nice creamy consistency. Add parmesan or nutritional yeast and stir well. Dish out and top with fresh pepper and parsley and enjoy!
What do you like to make using polenta? Would you like to see more recipes like this one? Let me know what you think in the comments below, and happy cooking!