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For some, polenta is a “comfort food.” I enjoy it as a base for roasted or stir-fried vegetables, or as a side dish. I leave out cheese to make it vegan (although you can add some grated parmesan cheeze, if desired). Polenta is delicious--if you like corn!
Ingredients:
- 3 cups rice milk
- 1 small white onion
- 1 tablespoon chopped garlic (approximately 4 cloves)
- ½ tsp salt
- ½ tsp McKays mock chicken seasoning
- ¼ tsp black pepper
Preparation:
Place ingredients in blender and whiz until smooth.
Pour mixture into top portion of a double boiler over boiling water.
Whisk in 1 cup finely ground polenta being careful to avoid lumps.
Bring mixture to a boil.
Simmer until it thickens, stirring the entire time.
Add:
- 1 tsp parsley
- ¼ tsp thyme
- ¼ tsp rosemary
Cover and continue to steep for 45-60 minutes.
Serving Suggestions:
- Spoon some into a shallow soup-bowl. Add roasted or stir-fried veggies and serve.
- Spoon some into a little bowl for a side-dish and serve.
- Pour into a loaf pan and allow to cool. Refrigerate a few hours until solid. Remove from loaf pan and slice in 1/2 to 3/4 inch slices. Braise in a hot skillet that has been sprayed or rubbed with olive oil. Brown lightly on both sides and serve.
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Taylor's Recipes 
