Perfect Polenta - Quick, Easy, and Vegan!

This is a very quickand simple version of the Italian classic. Granted, this is a majorshortcut compared to the traditional method which takes an hour or more tocook. However, this version is still delicious and makes homemade polentaaccessible for people who wouldn't otherwise try it. As this is also a kidpleaser, many parents I know (including myself) have made this a staple intheir repertoire. There are several ways to serve this, so you will want toread through this recipe entirely before you begin. A delicious variation (ifyou will be serving it as firm, pan-fried polenta) is to stir additions intothe polenta while it is still creamy. Rosemary, fresh or roasted garlic,organic lemon zest, and sautéed, sliced mushrooms all work beautifully forthis.


Creamy Polenta with VariationsRecipe from Radiant Health, Inner Wealth
1 cup dry polentameal
3¼ cups water
2 tablespoonsnon-hydrogenated margarine
3 tablespoonsnutritional yeast powder
¾ teaspoon sea salt(or less if you prefer)


1. Place the polentaand water in a medium saucepan and whisk (with a wire whisk or fork) to removelumps. Cook over medium heat, whisking continually, until it begins to thicken.Stirring the polenta constantly will prevent it from spattering, clumping, andother forms of disorderly conduct.2. Once it begins tothicken a bit, turn the heat down to the lowest setting your burner can manage.Continue to cook, whisking very often, until it is thick (usually about 5-10minutes).
3. Stir in themargarine and allow it to melt. Once it has melted, mix it in well. Finally,add the nutritional yeast and salt. Stir the mixture until everything is wellcombined.

Serves 4-6; 30 minutes orunder! GF/Blue (according to the health guidelines in my books )
To serve creamy style :
If serving the polentaimmediately, it is delicious just plain. However, you can top it with tomatosauce or soy cheese. If desired, you may add just a little more water to theportion you will be eating as creamy polenta. If you are reserving some polentato make "firm style," do not add any extra water to that part.
To serve firm style:
Option 1 : Place the cooked, warm polenta in plastic wrap and roll it up into alog formation (like you see instores). After it has chilled in the fridge for several hours (or overnight)and become firm, it can then be cut into rounds. Sauté the firm polenta roundsin a little oil or margarine over medium heat until golden on both sides (about3-5 minutes on each side). Option 2 : You can press the creamy polenta into a pan. Cover and refrigeratefor several hours (orovernight). Once it has chilled and become firm, you can cut it into squares (or fun shapes usingcookie cutters). Finally, pan-fry the shapes in a little oil or margarine until golden on both sides.