creamy corn thing . same texture as mashed potatoes kind of
Source: me
In a med-large pot, add the water, broth, polenta, and salt. Place on stove over high heat and whisk to combine. Bring to a boil, then turn heat down low to keep a slight simmer. Keep whisking until it starts to slightly thicken, about 1-2 minutes. After that, stir or whisk every 5 minutes to keep the polenta smooth. Cook until thick, creamy and tender, about 20-30 minutes. It should be very thick, but not have big clumps. If this happens, whisk in broth or non-dairy milk to smooth it out.
Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed. Cover until ready to use.
Serve with ragu or any gravy/sauce dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1632g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 156 | ||
Calories from Fat: 6 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5723.4mg | 197 % | |
Potassium 389.5mg | 10 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 31.6g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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