Tuesday, July 24, 2012

Vegan "Cheezy" Polenta

We LOVE Polenta at our house, grilled, sweet, savory, you name it, we will eat it.
I wanted that cheesy, creamy polenta that I know and love, but since my diet has changed and I have not gone astray I decided to try and make a vegan version and you know what? It was delicious!

Vegan "Cheezy" Polenta
  • 4 Cups of Veggie Broth (no salt or low sodium)
  • 1 Cup of Polenta (cornmeal)
  • 1/4 Cup Almond Milk (unsweetened, original)
  • 3 Tbls. Nutritional Yeast
  • 1 Tlbs. Vegan Butter (optional - it adds a creaminess, but you can omit)
Bring broth to a simmer and slowly sprinkle in polenta (this is important so you don't get lumps). Keep at a low simmer and stir often scrapping bottom of pan so it doesn't stick. Let it cook until thick and smooth (about 15 minutes) and then add "milk", nutritional yeast and "butter". 
Top with your favorite sauce or veggies and enjoy!

I made a quick sauce tonight with a small can of diced tomatoes, sauteed onions, olives and a can of white beans (plus herbs and dried red pepper) - easy and quick and no added salt or oil.


Amy O. said...

Thanks! I am going to try to make this! I need the nutritional yeast...or what's a typical kitchen replacement?

The Maltese Kat said...

Parmesan, Asiago or Pecarino Romano Cheese! Before I was vegan I would add it by the handful, so delicious, nutty and sharp. Ohhh...I can almost taste it now.


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