Creamy, Spicy Polenta

5 from 1 vote

Prep Time5

Cook Time5

Total Time10

Course: Dinner, Lunch

Cuisine: American, American Comfort Food, Italian

Servings: people

Calories: 423kcal

4 cups water, divided
1/4 cup Danielle's Versatile Cashew Cream Cheese may substitute 1/3 cup raw cashews and two cups water, blended
2 tablespoons White soy miso may substitute garbanzo bean miso
1 tablespoon Crushed Red Pepper Flakes
3/4 cup Organic Polenta aka Grits
4 cups Sautéed Summer Vegetables

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.