This is a wonderfully easy recipe that is done in no time at all. This is a great side dish, and you can also cut it onto shapes using cookie cutters and make into appetizers.
Note: You may also make this dish vegan, just replace the Parmesan with a dash of nutritional yeast on top.
1 1/2 quarts of stock….low-sodium vegetarian or chicken
4 tbsp. butter
12 oz. cornmeal
4 oz. Parmesan cheese
1 tbsp. parsley, for garnish
pepper to taste
In a medium pot heat the stock to a boil, add in the butter and stir until the butter is melted.
Turn the heat down to medium, and add in the cornmeal stirring constantly until all the liquid is absorbed.
Note: if you want creamy polenta, slowly warm up a 1/2-1 cup of heavy cream, or cashew milk in a small pot and stir in until you reach a nice creamy consistency.
To bake the polenta; Take a baking sheet pan and line it with parchment paper. Pour the polenta into the pan and spread evenly with a spatula. Cool in the fridge 30- 45 minutes or until chilled completely.
Preheat the oven to 325* F.
Cut the chilled polenta into shapes, or use cookie cutters, and place the cut outs onto a new parchment lined sheet pan. Sprinkle the Parmesan cheese on top and bake 25 minutes, or until the cheese is melted and lightly browned.
Mince the parsley and sprinkle on top. Let cool 5 minutes and serve.