Low FODMAP Vegan Creamy Polenta

Total time30 min

Prep time5 min

Cook time25 min

4.9

(7)

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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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