Polenta 3 Ways (Creamy with 2 Sauces)
Polenta, originally from Northern Italy, is one of the most simple and versatile staples in Italian cooking. I think it is one of the most underrated items one can have in their pantry.
It’s so easy and healthy, depending on how you make it.
Serves 4
INGREDIENTS
2 cups low sodium vegetable broth
1 cup Almond Breeze almondmilk Original Unsweetened
2 cloves minced garlic — about 2 teaspoons
3/4 cup polenta — stone-ground, whole grain corn meal, white or yellow
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons nutritional yeast or freshly grated Parmigiano Reggiano cheese — optional
2 tablespoons unsalted butter — or non-dairy butter substitute
1/4 cup thinly sliced fresh parsley or basil leaves
PREPARATION
Combine the broth, almond milk, and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly whisk in the cornmeal, adding it in a very thin stream and whisking constantly to make sure there are no lumps. Switch to a wooden spoon and reduce the heat to medium. Add the salt and pepper. Simmer for 5-10 minutes, stirring almost constantly and scraping the bottom of the pan to prevent sticking, until the polenta thickened. The timing will vary based on the brand and type of polenta you use.
Remove from the heat and stir in the nutritional yeast and butter. Taste and add additional salt and pepper.
To serve, ladle the polenta into serving bowls and top with turkey bolognese or mushroom bolognese sauce (Under my Recipe section).
