Recipe: Super Simple Creamy Vegan Polenta

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I owe the base recipe of this delicious polenta recipe to Bianca Zapatka!

INGREDIENTS:
  • 300 ml polenta (2 kg from Zia Frukthuset costs SEK20) 
  • 400 ml (1 can) coconut milk 
  • 600 ml (1 bouillon cube) vegetable stock 
  • (optional) 
METHOD:
  1. Combine coconut milk and vegetable stock in a pot and bring to boil on high heat 
  2. Add polenta and whisk out any lumps for 1-2 minutes. You should feel the polenta thicken up and soak up the liquid a bit. 
  3. Remove from heat :)
Note: It's best to mix in other toppings - e.g., spinach and mushrooms into the polenta before serving (even if it doesn't look as appetising) and it'll keep better that way too. Just straight polenta hardens and dries reasonably quickly - so even if you leave it to cool or in the fridge it's best eaten and finished right away although it does keep reasonably well for 2-3 days. 

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