Creamy Coconut Polenta

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

• Calories: 148 Calories

Ingredients

• 1 teaspoon salt
• 1 cup organic cornmeal
• 1 tablespoon vegan margarine (or butter), or more as needed
• Chopped parsley, chives or other herbs, for garnish
• 3.5 cups Silk® Unsweetened Coconutmilk
• 0.25 cup non-dairy cream cheese

Recipe Instructions

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.