This is a wonderfully easy recipe that is done in no time at all, and it makes a great side dish. You can also make it the main course. Use it as a base and add sauteed vegetables, a little cheese, and some fresh herbs and you have a hearty meal in no time at all.
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
1/2-1 cup of heavy cream, or cashew milk
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.
In a small pot:
Slowly warm up a 1/2-1 cup of heavy cream, or cashew milk in a small pot and fold into the polenta until you reach a nice creamy consistency. Add parmesan and stir until melted. dish out and top with fresh pepper and parsley.