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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!