1 1/2 cups of water
1 1/2 cups of your choice of milk (cow, nut, soy, oat)
¾ tsp of onion powder
¾ tsp of garlic powder
¼ tsp of red pepper flakes (leave out if you have zero tolerance for spice)
1 tablespoon of olive oil
¾ tsp of salt
½ tsp of black pepper (freshly ground if possible)
1 cup of polenta (find this in your bulk food aisle or Bob’s Red Mill variety, not the polenta premade in plastic wrapping tube-style)
1.5 cups of freshly grated parmesan cheese (if you are vegan, I recommend using Violife Parmesan cheese)
1 cup of your favorite pasta sauce
Optional toppings: sauteed mushrooms, chorizo, basil – fresh or dried
- In a small sauce pot, start heating your pasta sauce (you can do this in the microwave too)
- In a medium sized sauce pot, add the liquid ingredients, the spices, and olive oil together.
- Bring this mixture to a soft boil (don’t let it boil over!)
- Once this mixture is at a boil, slowly add your cup of polenta WHILE mixing the liquid and polenta together. Mixing it WHILE pouring is important for the polenta to remain porridge like and not chunky.
- Continually stir the polenta until mixture is thick (not solid) and smooth, about 3-5 minutes.
- Slowly add the grated parmesan and mix in.
- If you notice the mixture is getting too thick, add a quarter cup of liquid and stir in. You can do this as much as you’d like to make it the consistency you’d like.
- Taste the polenta and see if you’d like more of some spice or salt
- In your serving bowl, add a scoop of finished polenta, two big spoonfuls of sauce, and whatever other optional toppings you’d like.