Eosinophilic Esophagitis Friendly Vegan Creamy Polenta
Total time30 min
Prep time5 min
Cook time25 min
4.9(7)
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Learn more →Ingredients
4 servings
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp kosher salt, plus more to taste
- 1 cup coarse-ground polenta (not instant)
- 2 tbsp vegan butter
- 3 tbsp nutritional yeast
- ½ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Combine the vegetable broth, coconut milk, and 1 tsp kosher salt in a large saucepan over medium-high heat, whisking to blend, until the mixture just comes to a boil.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the polenta into the liquid in a slow, steady stream to prevent lumps from forming.
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