Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Creamy Polenta (Dairy Free)

Polenta a dish originated in Northern Italy where they would use coarse ground cornmeal to make what some refer to as Italian Grits. It's a hearty, hearty meal. Like many other foods, I've seen a lot of variations of polenta as oftentimes different cooks from different household have different ways of preparing the same meal. I never claim any of my dishes to be authentic because, one, I usually add some Teri to it and two, I would never wish to insult someone else's culture. All that being said, here is my version of polenta. Creamy, savory and very very delicious.


4 cups Water

(you can also use chicken or vegetable broth)

1 cup Cornmeal

1/4 cup Cream Cheese (I used Vegan Cream Cheese)

3 tbsp Butter (I used Vegan Margarine)

1 med Onion finely chopped

3 cloves Garlic finely chopped

1 1/4 tsp Salt


●To a large saucepan on medium-high heat melt butter.

●Add onions to butter and sweat for 3-4 mins until very fragrant and translucent.

●Add garlic and saute for a further 2 mins stirring constantly so it doesn't burn.

●Add water and stir well.

●When liquid comes to low boil whisk in cornmeal. Ensure you pour it in gradually and whisk quickly while pouring in cornmeal to prevent clumping.

●Keep whisking as cornmeal thickens.

●Once water has reduced significantly add cream cheese and salt mix well until fully incorporated.

●Continue stirring cornmeal until it is somewhat of a thick paste but still creamy and remove from heat.

Serve your polenta immediately because the more it cools is the more it will solidify. I served my Polenta with Panko Breaded Fish, Steamed Spinach and Grilled Tomatoes. However you choose to serve this I hope you enjoy

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