For some, polenta is a 'comfort food.' I enjoy it as a base for roasted or stir-fried vegetables, or as a side dish. 

Ingredients

• 3 cups almond milk
• 1 small white onion
• 1 tablespoon chopped garlic (approximately 4 cloves)
• ½ tsp salt
• ½ tsp chicken-like seasoning
• ¼ tsp black pepper

Preparation

1. Place ingredients in blender and whiz until smooth.
2. Pour mixture into top portion of a double boiler over boiling water.
3. Whisk in 1 cup finely ground polenta being careful to avoid lumps. 
4. Bring mixture to a boil.
5. Simmer until it thickens, stirring the entire time.

If you like a very herby taste add the following

• ½ tsp parsley
• ¼ tsp thyme
• ¼ tsp rosemary

Cover and continue to steep for 45-60 minutes.

Serving

1. Spoon some into a shallow soup bowl. Add roasted or steamed veggies and serve.
2. Spoon some into a little bowl for a side dish and serve.
3. Pour into a loaf pan and allow to cool. Refrigerate a few hours until solid. Remove from loaf pan and slice in 1/2- to 3/4-inch slices. Braise in a hot skillet that has been sprayed with coconut oil. Brown lightly on both sides and serve.