- 3 1/2 cups Silk® Unsweetened Coconutmilk
- 1 teaspoon salt
- 1 cup organic cornmeal
- 1/4 cup non-dairy cream cheese
- 1 tablespoon vegan margarine (or butter), or more as needed
- Chopped parsley, chives or other herbs, for garnish
- Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
- Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
- Remove from heat and stir in cream cheese and margarine until fully incorporated.
- Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
- Garnish with parsley, chives or other chopped herbs.
05/08/2018
recipepes.com
Creamy Coconut Polenta, recipe
PT15M
PT1H
5
455 calories
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