Ingredients

• 3.5 cups Silk® Unsweetened Coconutmilk
• 1 teaspoon salt
• 1 cup organic cornmeal
• 0.25 cups non-dairy cream cheese
• 1 tablespoon vegan margarine , or butter
• Chopped parsley , chives or other herbs, for garnish

Instructions

1. 1 Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
2. 2 Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
3. 3 Remove from heat and stir in cream cheese and margarine until fully incorporated.
4. 4 Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
5. 5 Garnish with parsley, chives or other chopped herbs.

Nutrition per serving