Creamy, Spicy Polenta
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Dinner, Lunch
Cuisine: American, American Comfort Food, Italian
Servings: 2 people
Calories: 423kcal
In a medium saucepan, add 2 cups of water. Whisk in miso and cashew cheese until fully incorporated. Bring to a boil.
Alternatively, In a high-speed blender, add miso, cashews, and 2 cups water. Blend until smooth. (If you don't have a high-speed blender, soak the cashews for an hour in hot water. Drain and add to blender.) Transfer to a 2qt saucepan with a lid and bring to a boil. Stir to prevent scorching.
Stir in polenta gradually, to avoid lumps. Cover, reduce heat to simmer and stir frequently to prevent scorching. Add water as needed from the reserved 2 cups to prevent the polenta from becoming too thick. You may make the polenta as creamy or as thick as you like. I prefer mine thicker than my husband does, so I usually make it to his tastes for convenience. They are both good.
Stir in red pepper flakes.
Divide polenta into two bowls and spoon Sautéed Summer Vegetables on top. Serve immediately.
Serving: 2g | Calories: 423kcal | Carbohydrates: 75g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 822mg | Potassium: 1264mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3812IU | Vitamin C: 125mg | Calcium: 127mg | Iron: 8mg