03 Jan

Creamy Polenta

Lissa Coffey

Lissa Coffey

Lissa Coffey
2 T vegan butter (Earth Balance) – divided

2 cloves garlic, minced

1 sweet onion, chopped

2 cups water

2 1/4 cups vegetable broth

1 cup cornmeal

3/4 cup soy or almond milk

1/2 t salt

pepper to taste

Melt 1 T butter in saucepan and cook up the garlic and onion until onions are clear.

Add water and broth, cover, and bring to a boil.

Slowly pour in cornmeal, stirring to prevent clumps.

Reduce heat to medium-low and cook until creamy.

Add half of the “milk” and keep stirring.

Add salt, then the rest of the milk, and stir until creamy.

Remove from heat and stir in the rest of the vegan butter.

Season to taste and serve warm.

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