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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