Slow Cooker Vegan Polenta

• servings: 6 servings
• active time: 5 minutes
• total time: 2 hours 5 minutes

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

Directions

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.

Nutrition

• Calories: 205 kcal
• Total Fat: 5 g
• Sodium: 385 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 2 g
• Protein: 5 g