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Ingredients30 m servings 294
Original recipe yields 6 servings
- Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
- Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.
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- Cook's Notes:
- The longer you cook and stir polenta, the better it is. This is an Italian rule of thumb. If you like, cook and stir an extra 10 minutes before adding the cheese and butter.
- Slice cooled leftovers, allow to dry at room temperature for about 1 hour, and then fry or bake them an alternative to toast for breakfast or for appetizers.
Per Serving: 294 calories; 13.4 35.5 6.7 3 1127 Full nutrition