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Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor.
Ingredients
- ½ cups Silk® Unsweetened Coconutmilk: 3 piece
- salt: 1 tsp
- organic cornmeal: 1 cup
- non-dairy cream cheese: 0.25 cup
- vegan margarine (or butter): 1 Tbsp (or more if needed)
- parsley, chives or other herbs: (for garnish, chopped)
Metric Conversion
Stages of cooking
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Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
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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.
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Remove from heat and stir in cream cheese and margarine until fully incorporated.
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Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
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Garnish with parsley, chives or other chopped herbs.
