without using any animal products, creamy polenta. Serve this as a flavorful side dish with your meals. Beans, sautéed mushrooms, and tomato-based recipes work particularly well with polenta.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups vegetable broth
- 1 cup water, divided
- ½ cup unsweetened oat milk
- 1 teaspoon salt
- 1 ½ cups Italian polenta
- ½ cup shredded vegan white cheese
- ¼ cup vegan butter
Instructions
- Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
- Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.
- The longer you cook and stir polenta, the better it is. This is an Italian rule of thumb. If you like, cook and stir an extra 10 minutes before adding the cheese and butter.
- Slice cooled leftovers, allow to dry at room temperature for about 1 hour, and then fry or bake them an alternative to toast for breakfast or for appetizers.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 1127 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |