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.
Find this recipe and more in the Forks Over Knives Recipe App.
- 1½ cups coarse cornmeal
- ¾ teaspoon salt, or to taste
Become a great plant-based cook. The FOK Online Cooking Course teaches you how to make delicious meals anytime. Features top chef instructors, delicious recipes, and more! Join the cooking course now.