Creamy Polenta

Serves: 5
Total Calories: 80
Yield: 4 cups


1 cup cornmeal
3 to 4 cups cool water
1/4 teaspoon sea salt


1. Place all the ingredients in a heavy, medium-sized pot. Stirring constantly, bring the ingredients to a boil. Reduce the heat to low, and continue to cook while stirring for 2 or 3 minutes or until the mixture starts to thicken.
2. Cover the pot. Stirring often, continue to cook over very low heat for 30 minutes or until the mixture is thick enough for a spoon to stand up straight in the pan. Serve immediately.

For a Change . . .
* To make fried polenta, prepare the recipe with 3 cups water. Evenly spread the hot polenta in a lightly oiled shallow pan. Refrigerate 2 hours or until chilled. Slice the polenta into squares, rectangles, or triangles. Fry the pieces in a little olive oil over medium heat 5 minutes on each side or until crisp and golden.
* To broil polenta, prepare, chill, and cut into pieces according to the fried polenta entry above. Brush the pieces on both sides with olive oil and arrange on a baking sheet. Place under the broiler about 5 to 7 minutes, turning once, until crisp and golden.

Nutritional Facts:

Serves: 5
Total Calories: 80
Calories from Fat: 0

This Creamy Polenta recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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