Basic Polenta

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Recently diagnosed with a nickel allergy, I find myself with no starches in my house I am able to eat. Save for a massive bag of corn meal. Time to whip up a batch of polenta! This polenta is rich and creamy, and can easily be flavored with your favorite additives. Onions, red onions, and garlic are some ideas of great stir-ins to enhance the flavor of your polenta. Enjoy!

You Will Need:

  • 6 cups water
  • 1 3/4 cups yellow cornmeal
  • 3 tsp salt
  • 1 tsp black pepper
  • 3 tbsp soy free margarine
  • 1 cup coconut milk, plain

Procedure:

  1. Boil water in a large saucepan. When a rolling boil is reached, reduce heat to low and measure out cornmeal.
  2. Gradually stir in cornmeal, beating the contents of the pot rapidly with a wire whisk. Really put your wrist into it- stirring too slowly will result in lumps.
  3. When cornmeal is distributed throughout the pot, add seasonings and continue to cook at a low simmer, stirring occasionally for 10-15 minutes, or until polenta is thick.
  4. Stir in coconut milk and cook for an additional 60 seconds. Flavor as desired or serve plain.
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