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I’ve recently discovered a love for polenta. I don’t know what took me so long. I’ll chalk it up to being a slow learner. However, once I learn my lesson…I’ve got it for good.
And polenta? Mmmm, it’s here to stay!
Last night I made this creamy, dairy free polenta and it was a HUGE hit! Every last bit was gone and the kids still wanted more. This dish is delish on its own, or top it with sauteed meats or veggies. Yum!
But before I get to the recipe, let me share a few bits of advice. I’ve found the secret of cooking well dairy free, is cooking with quality ingredients. Unfortunately they’re not always easy to find, and they’re usually a little more expensive. But worth it!
Thankfully, two weeks ago I found many dairy free products at a local Martins Food Market! This was a boon because I used to drive 40+ minutes for a grocery store with a good dairy free selection. The inconvenience meant I didn’t always have quality products on hand.
This resulted in subpar taste – your average dairy free margarine just doesn’t have the flavor you’re looking for. So go the extra mile (literally) for the good stuff. Your taste buds will thank you!
Now, on to the recipe. I made this yummy treat with quality ingredients like Bob’s Red Mill Corn Grits, Daiya “cheese” shreds, and Earth Balance Buttery Sticks. Also, while I usually cook with fattier milk alternatives, I chose rice milk for this recipe as it adds a subtle sweetness.
You don’t need extra fat with the dairy free butter and cheese. Enjoy!
Creamy Dairy Free Polenta
Gluten Free, Vegan, Vegetarian
A rich and creamy polenta recipe with no diary. Quick and easy, this recipe is good alone or topped with sauteed meat or veggies.
- 4 Cups Rice Milk
- 3 Cups Water
- 1 1/2 Cups Corn Grits (I used Bob's Red Mill)
- 4 Tablespoons Non-Dairy Butter (I used Earth Balance Buttery Sticks)
- 1/2 Teaspoon Salt
- 1-1 1/2 Cups Shredded Non-Dairy Mozzarella (I used Diaya Shreds)
||In a heavy-bottomed pot, over medium-high heat, combine the rice milk, water, non-dairy butter and salt. Stir well and bring to a boil. |
||Reduce the heat to low and slowly pour in the corn grits - stir constantly as you pour to avoid lumps. |
||If necessary, reduce the heat more to maintain a very low simmer. Lightly simmer the polenta, stirring frequently, until the mixture has thickened and the corn grits have softened (about 10 minutes). |
||Remove the polenta from the heat and stir in the non-dairy mozzarella to taste. |
||Your polenta should be rich and creamy, not thick or gelled. If it is too thick, thin the mixture with water, rice milk or good olive oil, one tablespoon at a time until you reach the desired consistency. |