Creamy Coconut Polenta
Preheat the oven to 425 degrees f.
Recipe Summary Creamy Coconut Polenta
Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor.Ingredients | Pork Polenta Casserole3 ½ cups Silk® Unsweetened Coconutmilk1 teaspoon salt1 cup organic cornmeal¼ cup non-dairy cream cheese1 tablespoon vegan margarine (or butter), or more as neededChopped parsley, chives or other herbs, for garnishDirectionsBring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.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.Remove from heat and stir in cream cheese and margarine until fully incorporated.Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.Garnish with parsley, chives or other chopped herbs.Info | Pork Polenta CasseroleServings: 6 Yield: 6 servings
TAG : Creamy Coconut PolentaTrusted Brands: Recipes and Tips, Silk®,
