Creamy Vegan Polenta with Leeks

• Refrigerated

  • 1/2 cup Non-dairy milk alternative

• Canned Goods

  • 2 1/4 cups Vegetable broth

• Condiments

  • 2 tbsp Buttery spread or margarine, dairy-free

• Baking & Spices

  • 1 cup Cornmeal, coarse
  • 1 Pepper, freshly ground
  • 1 tsp Salt

• Liquids

  • 2 cups Water

• Other

  • 3 Large leeks (white and pale green parts only, thinly sliced and diced

Found on godairyfree.org

Description

Ingredients

• 2 tablespoons dairy-free buttery spread or margarine, divided
• 3 large leeks (white and pale green parts only), thinly sliced and diced
• 2 cups (or more) water
• 2¼ cups vegetable broth
• 1 cup coarse cornmeal (polenta)
• ½ to ¾ cup non-dairy milk alternative (such as almond, soy, rice, hemp, or oat)
• 1 teaspoon salt, added gradually to taste
• Freshly ground pepper, to taste

Directions

• Melt 1 tablespoon of the margarine in a 4-quart saucepan over medium heat. Add the leeks, and stir to coat.
• Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
• Add the water and broth, cover, and bring to a boil.
• Slowly pour in the polenta, while whisking simultaneously. Whisking is essential, or the cornmeal will clump up.
• Reduce the heat to medium-low, and cook until the mixture is thick and creamy.
• At this point, you’ll want to switch to a wooden spoon, stirring often.
• As it begins to thicken, add some of the milk alternative, stir, and continue cooking.
• Add about ¼ teaspoon salt.
• Continue stirring, cooking, and adding more milk alternative and salt, until you’ve got a creamy mixture and the taste is just right.
• Remove the saucepan from the heat, and stir in the remaining tablespoon of margarine.
• Season with salt and pepper, to taste, and divide the polenta among plates.