Basic Polenta

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  • Serves 4-6
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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.

From The Forks Over Knives Plan


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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  • 1½ cups coarse cornmeal
  • ¾ teaspoon salt, or to taste

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