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Ingredients
- 350 ml chicken stock
- 400 ml water
- 1 cup polenta
- 2 Tbsp Basic Cashew Cream (soaked & pureed cashews), optional
- 1/4 cup nutritional yeast flakes (NOT baking yeast)
- 2 Tbsp ghee or olive oil
- 1/4 cup coconut milk
- 1/2 tsp sea salt
- 1/4 tsp pepper
Ingredients
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Instructions
- Combine the stock and water in a medium pot and bring to a rolling boil.
- Slowly pour the polenta into the boiling stock mix while whisking continuously to prevent any lumps forming.
- Cook over low heat for around 10 minutes, stirring frequently until the polenta is thick, soft and no longer grainy.
- Whisk in the remaining ingredients.
- Serve immediately.