Creamy Coconut Polenta

Name: Creamy Coconut Polenta
Ingredients: 3.5 cups Silk® Unsweetened Coconutmilk; 1 teaspoon salt; 1 cup organic cornmeal; 0.25 cup non-dairy cream cheese; 1 tablespoon vegan margarine (or butter), or more as needed; Chopped parsley, chives or other herbs, for garnish

5.0

(6)

4 Reviews

1 Photo

Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor.

Recipe by Silk

Updated on June 8, 2018

1

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Nutrition Facts (per serving)

148	Calories
7g	Fat
19g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 148
% Daily Value *
Total Fat 7g	8%
Saturated Fat 3g	17%
Sodium 480mg	21%
Total Carbohydrate 19g	7%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 2g
Vitamin C 1mg	4%
Calcium 2mg	0%
Iron 1mg	6%
Potassium 39mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.