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Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor.
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
Step 1
Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
Step 2
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.
Step 3
Remove from heat and stir in cream cheese and margarine until fully incorporated.
Step 4
Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
Step 5
Garnish with parsley, chives or other chopped herbs.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 148 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat3g | 17% |
| Sodium480mg | 21% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber1g | 3% |
| Total Sugars0g | |
| Protein2g | |
| Vitamin C1mg | 4% |
| Calcium2mg | 0% |
| Iron1mg | 6% |
| Potassium39mg | 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.
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