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


  • 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


  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.


  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.


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