- 1½ cups coarse cornmeal
- ¾ teaspoon salt, or to taste
Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in today’s culinary world. It can be served soft and creamy, or allowed to set and be cut and used in any number of dishes.
Bring 5 cups of water to a boil in a large saucepan.
Whisk in the cornmeal, a little at a time.
Cook, stirring often, until the mixture is thick and creamy, about 30 minutes.
Season with salt and serve, or pour the polenta into a pan and refrigerate until set, about 1 hour.
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe