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Creamy, Spicy Polenta

Prep Time5 mins
Cook Time5 mins
Total Time10 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