Polenta
I make Polenta very often recently. Why? A) it’s so easy to make, B) super delish, and C) I just can’t say no to Italian food.
Ingredients：Polenta, fresh rosemary, garlic, olive oil, sea salt, unsweetened soy milk, strawberry mango salsa (totally optional, use whatever you have handy)
Polenta (fancy corn grits)
Diced garlic and fresh rosemary
Mix liquids, garlic and rosemary, turn the heat to low and stir the Polenta to a slow boil
The consistency will get thicker and creamier as it heats up
Keep turning and stirring until it gets really really thick (it takes about 8-10 minutes)
Turn off the heat and pour the Polenta into a baking dish
Let cool for about 20-30 minutes, then do whatever you want with it
Here I made them in small cubes and garnished them with mango strawberry salsa
Aren’t they just exquisite and delicate?
Mango strawberry salsa recipe: click here.
Note: the traditional way of making Polenta is adding lots of cheese and cream. I think it’s way too heavy so I deliberately got rid off cheese and sub’d unsweetened soy milk. I also added lots of garlic and rosemary, because why the hell not!?
