Tuesday, July 26, 2011

CREAMY PARMESAN POLENTA

great served with the Barbecue Lentils with Eggplant

INGREDIENTS:

1/2 tsp salt
1 cup instant polenta
1/4 cup grated Parmesan (I use Vegan Parm)
4 Tbsp butter (I use Earth Balance)

DIRECTIONS:

Bring 3 cups of water and the salt to a boil in a saucepan.  Stirring constantly, add in the polenta. 

Cook, still stirring constantly, until the polenta thickens, about 3 minutes.  Remove from heat.

Stir in the Parmesan and butter.

Cover and set aside until the butter melts, about 2 minutes.

Stir again before serving.

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