Creamy Polenta

 
8 cups water, divided
1 t. salt
2 cups polenta or cornmeal
3 T. nutritional yeast
2 T. Spectrum Spread non-hydrogenated margarine
 

In a large saucepan, place the water and bring to a boil. Add the salt and reduce the heat to medium. In a medium bowl, whisk together the remaining water and polenta. Slowly add the polenta mixture while whisking constantly to avoid lumps, and continue to cook while whisking for 2-3 minutes or until the mixture starts to thicken. Cover, reduce the heat to low, and simmer, stirring occasionally with a spoon, for 30-40 minutes or until very thick and smooth. Add the nutritional yeast and Spectrum Spread and stir well to combine. Taste and add additional salt, if needed. Transfer to a large platter or bowl for service. Serve the polenta with your favorite sauce or cooked vegetables.

Variation: Add your choice of chopped herbs to the polenta for extra flavor.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett