Pot of Polenta
  • 6 cups chickpea broth (from above), plus more broth/water if needed
  • 2 cups yellow corn polenta/cornmeal/grits
  • sea salt
  • 1 tablespoon neutral coconut oil
  • ¼ cup nutritional yeast
  • 2 teaspoons garlic powder
  1. Bring the chickpea broth to a boil in a medium pot. Slowly pour the polenta into the pan, whisking constantly. Bring to a steady simmer, add salt and cook for 10 minutes, until thick and creamy.
  2. Whisk in the coconut oil, nutritional yeast and garlic powder. Spoon the polenta into 2 parchment paper-covered 8" x 8" dishes (or any rimmed dishes of a similar size), spreading it out into an even layer. Cover with more parchment and place in the refrigerator to set.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-spring-meal-plan-part-1/