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Creamy Coconut Polenta

5

30 min

Creamy Coconut Polenta


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Time

30 min

Serving

6 persons

Calories

148

Rating

5.00★ (6)

Cuisine

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

Ingredients

  • ½ cups Silk® Unsweetened Coconutmilk: 3 piece
  • salt: 1 tsp
  • organic cornmeal: 1 cup
  • non-dairy cream cheese: 0.25 cup
  • vegan margarine (or butter): 1 Tbsp (or more if needed)
  • parsley, chives or other herbs: (for garnish, chopped)

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Stages of cooking

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  1. Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
    Creamy Coconut Polenta Photo 2
  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.
    Creamy Coconut Polenta Photo 3
  3. Remove from heat and stir in cream cheese and margarine until fully incorporated.
    Creamy Coconut Polenta Photo 4
  4. Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
    Creamy Coconut Polenta Photo 5
  5. Garnish with parsley, chives or other chopped herbs.
    Creamy Coconut Polenta Photo 6

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