Forks over knives

Basic Polenta

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Also known as mush, or gruel, this grain dish was once considered peasant food, but it has enjoyed a popular resurgence in today’s culinary world. It can be served soft and creamy, or allowed to set and be cut and used in any number of dishes.

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By Del Sroufe,

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Ingredients

  • 1½ cups coarse cornmeal
  • ¾ teaspoon salt, or to taste

Instructions

  • Bring 5 cups of water to a boil in a large saucepan.
  • Whisk in the cornmeal, a little at a time.
  • Cook, stirring often, until the mixture is thick and creamy, about 30 minutes.
  • Season with salt and serve, or pour the polenta into a pan and refrigerate until set, about 1 hour.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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