Kyle’s Kitchen

Slow Cooker Vegan Polenta

Name: Slow Cooker Vegan Polenta
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 6 servings
Ingredients: 6 cups hot water; 2 tablespoons olive oil; 1 tablespoon grated shallot, optional; 1 teaspoon fine sea salt; ¼ teaspoon black pepper; 1½ cups dry/uncooked polenta (coarse yellow cornmeal); up to ⅔ cup plain unsweetened non-dairy milk (I used soy milk); ⅓ cup plain unsweetened non-dairy yogurt (or more to taste; I used homemade cashew yogurt); vegan butter (or more olive oil); vegan mozzarella or parmesan

6 servings

porcijos

5 minutes

aktyvus laikas

2 hours 5 minutes

bendras laikas

Pradėti Gaminti

Ingredientai

6 cups hot water

2 tablespoons olive oil

1 tablespoon grated shallot, optional

1 teaspoon fine sea salt

¼ teaspoon black pepper

1½ cups dry/uncooked polenta (coarse yellow cornmeal)

up to ⅔ cup plain unsweetened non-dairy milk (I used soy milk)

⅓ cup plain unsweetened non-dairy yogurt (or more to taste; I used homemade cashew yogurt)

vegan butter (or more olive oil)

vegan mozzarella or parmesan

Nurodymai

Combine

In a large mixing bowl combine the hot water, olive oil, shallot, 1 tsp salt, and black pepper. Pour in the polenta and whisk very well.

Cook

Pour the mixture into the slow cooker, cover, and cook on high for 1½ hours, stirring every 30 to 45 minutes. When the timer goes off, stir in the milk and any other additions you choose (I like to add a few dollops of plain vegan yogurt and a pat of butter). Stir well. Taste for seasoning and add more salt and pepper, if desired.

Warm

Cover the slow cooker, reduce heat to low or warm, and let sit for 20 to 30 minutes or until you're ready to serve the polenta.

Mityba

Porcijos Dydis

Kalorijos

205 kcal

Bendras Riebalų Kiekis

5 g

Sočiųjų Riebalų Kiekis

Nesotieji Riebalai

Transriebalai

Cholesterolis

Natris

385 mg

Bendri Angliavandeniai

37 g

Maistinė Skaidula

2 g

Bendras Cukraus Kiekis

Baltymai

5 g