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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

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By Del Sroufe,

Ingredients

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

Instructions

  1. Bring 5 cups of water to a boil in a large saucepan.
  2. Whisk in the cornmeal, a little at a time.
  3. Cook, stirring often, until the mixture is thick and creamy, about 30 minutes.
  4. Season with salt and serve, or pour the polenta into a pan and refrigerate until set, about 1 hour.
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about the author

Del Sroufe

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.

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