Creamy Polenta (Vegan)

Polenta and Black Bean Sandwich This is a variation on my original vegan polenta recipe. That one uses vegetable broth for a different take on the classic Italian recipe. This one will be more traditional, using milk, but will still keep things vegan/vegetarian by using almond milk instead of cow's.

1 cup yellow corn meal
1 cup original flavor almond milk
1/2 plain water
1/3 cup nutritional yeast
2 tbls vegan margarine
2 tbls sesame or flax seeds or 1 tbl of each
salt, pepper, garlic powder, paprika and chili powder to season

Heat milk and water in a sauce pot until steamy and then began slowly whisking in your corn meal. Once all your corn meal has been incorporated continue whisking and cooking on medium low for about 10 minutes or until the mixture has thickened to the consistency of runny mashed potatoes.

Turn off heat, but keep the pot on the warm stove burner. Use a spoon to fold in the margarine, yeast and seeds. Add a generous amount (at least one teaspoon each, 2 teaspoons for salt and pepper) of all seasoning except the chili powder. Taste. Add more seasonings and some chili powder if desired.

Whisk gently a little more to combine all ingredients. Serve warm immediately or chill in the fridge for a cold treat. This polenta is extremely versatile. It's a corn-o-licious side dish. A vegan mayonnaise substitute. A nummy warm breakfast cereal. A corny soup (add more liquid and some corn). It can even be a dessert if you've a mind to fry it up or bake it.


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