Vegan Polenta
A quick, creamy vegan polenta that can be served hot for breakfast or chilled and sliced for other meals.
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Instructions
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In a 2-quart saucepan, bring water or vegetable broth to a simmer, then stir in cornmeal.
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Cook for 15 minutes over low heat, stirring frequently and scraping the bottom; add water if the mixture clumps.
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Once the cornmeal is smooth and thick, stir in soy milk, garlic powder, nutritional yeast, vegan margarine, salt, and pepper, then remove from heat.
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Serve hot.
Nutritional Info (per serving)
Calories:
190 kcal
Carbohydrate:
27 g
Cholesterol:
0 mg
Fiber:
4 g
Protein:
6 g
Saturated Fat:
1 g
Sodium:
177 mg
Sugar:
1 g
Fat:
8 g
Unsaturated Fat:
0 g