Vegan Creamy Polenta

Directions

• Bring the water, vermouth, and almond milk to a simmer in a large pot. Season with salt and onion powder and whisk to dissolve the seasonings.
• Add the polenta and whisk vigorously to break apart any clumps and distribute it evenly throughout the liquid. A whisk is really the best tool for this. You can try to do it with a fork or a large spoon, but you are setting yourself up for a struggle!
• Continue cooking for 10-15 minutes. Check the pot every few minutes and whisk again to keep the polenta evenly distributed and prevent it from sticking to the bottom of the pan. It will tend to sink and collect at the bottom for the first 10-15 minutes of cooking.
• Turn the heat to low and continue to whisk intermittently for another 10-15 minutes, or until the mixture begins to thicken to the consistency of oatmeal. Since we’ve used a 6:1 ratio of liquid to polenta, it will take a little bit longer than package instructions to come to the right consistency. Taste the polenta for doneness as you go. It should be very soft and creamy and require little to no chewing!
• Turn off the heat and serve. If the polenta gets cold and sets (almost like jello), add a few tablespoons of warm water and whisk vigorously to restore it’s velvety texture. This also works to revive leftovers after refrigeration. Simply whisk the cold polenta with a little hot water in a pot on the stove over low heat.