Creamy Vegan Polenta

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Steg för steg

1. 1

   Bring the vegetable broth to a boil in a medium-sized saucepan over high heat.

   Cirka 5 min

   Kockens tips: Using a larger pot than you think you need will help prevent boil-overs.

2. 2

   Once boiling, slowly whisk in the fine cornmeal, a little at a time, to prevent lumps.

   Cirka 2 min

   Kockens tips: Pouring the cornmeal in a steady, thin stream while whisking continuously is key for a smooth polenta.

3. 3

   Reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes, stirring occasionally to prevent sticking.

   Cirka 20 min

   Kockens tips: Stirring every 5 minutes or so will ensure a creamy texture and prevent the bottom from burning.

4. 4

   Remove the saucepan from the heat and stir in the salt, black pepper, nutritional yeast (if using), and vegan butter (if using).

   Cirka 1 min

   Kockens tips: The nutritional yeast adds a cheesy flavor without dairy, and vegan butter enhances creaminess.

5. 5

   Taste and adjust seasonings as needed, then serve immediately as a soft, creamy side.

   Kockens tips: For a firmer polenta, pour it into a shallow dish, let it cool completely, then cut into desired shapes and bake or grill.