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. INGREDIENTS 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 METHOD ●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

Creamy Polenta (Dairy Free)