Creamy Dairy Free Polenta

I made a really fantastic beef and beet ragu tonight and instead of serving it on quinoa pasta, I decided to make polenta. I happened to have my favorite brand of dairy free cheese on hand (Daiya mozzarella cheese shreds) and it melted beautifully into the polenta and added that creamy texture and flavor I was looking for.

2 cups water or vegetable stock
2/3 cups dried polenta (or grits)
1/3 cup Daiya mozzarella cheese shreds
1 clove garlic, minced
2 tsp fruity olive oil
1 tsp dried thyme
1/2 tsp sea salt
black pepper to taste

In a small saucepot, bring water or stock to a simmer. Add polenta, garlic and salt. Simmer on low for 15-20 minutes, stirring often, until the corn is cooked through. Add Daiya cheese, olive oil, thyme and pepper. Stir continuously until the vegan cheese is melted and combined. Remove from heat and serve with your favorite Italian sauce.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Side Dish, Sugar Free, Vegan. Bookmark the permalink.

One Response to Creamy Dairy Free Polenta

  1. I have been looking for a dairy free polenta recipe and think I will try yours this week. I am a big fan of daiya.

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