The trick to the super creamy polenta is twofold: 1) the ratio between liquid to cornmeal is 7:1 (so a lot more liquid than usual recipes ask for), and 2) cooking it much, much longer, like hours, than usual recipes say. Genius Melissa simply cooked it in the slow cooker because she had no time to babysit the polenta for 2 hours (who has?). Sounded all convincing enough for me to try it out, but I also wanted to veganize it. I replaced milk and half and half and butter with unsweetened, unflavored almond milk and some coconut milk, and the polenta was so creamy and perfect that it did not need any more vegan butter or sour cream. You gotta try this!
creamy vegan polenta (makes about 2 servings):
- 1/4 cup coarse corn meal
- 1 1/2 cups unflavored unsweetened almond milk (like Silk, or Whole Foods brand)
- 1/2 cup unflavored coconut milk (not the thick one from the can, but the drinking kind)
- a bit of sea salt
- a few grates of nutmeg
Here, I serve it with stove-top grilled asparagus, mushrooms, red onions and fresh corn, and a drizzle of Stonewall Kitchen’s Vidalia Onion and Fig Sauce.