Ingredients
6
6 servings
- •3 ½ cups Silk® Unsweetened Coconutmilk
- •1 teaspoon salt
- •1 cup organic cornmeal
- •¼ cup non-dairy cream cheese
- •1 tablespoon vegan margarine (or butter), or more as needed
- •Chopped parsley, chives or other herbs, for garnish
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 148
- Carbohydrate: 19g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
- Sugar: 0g
Related Recipes
Vegan Baked Polenta with Radicchio
Creamy Polenta with Roasted Corn and Fresh Sage
Cheesy Polenta
Easy Oven-Baked Real Polenta (Not Instant)
Basic Cheese Polenta
How to Make Perfect Polenta
Coconut Panna Cotta
Dairy-Free Chocolate Coconut Cream Pie
Coconut Chicken
Pan-fried Polenta with Corn, Kale and Goat Cheese
Three Milks Coconut Custard
