6 cups Water
1&/2 cups Organic Cornmeal
1&1/2 Tsp Pink Himalayan Salt
2 Tbs. Vegan Butter
1/2 wheel of Miyoko’s Vegan Creamy Chive Cheese
Parsley and Thyme chopped for garnish
Bring the water to a boil in medium saucepan. Add salt, then whisk in the cornmeal pouring it in slowly. Reduce the heat and cook for approximately 20 to 25 minutes, whisking frequently, I always have to keep adding a little water as it is cooking for a creamy consistency. Turn off heat and stir in butter and Miyoko’s cheese.
You can serve warm like this, but I put it in a greased round pie pan and refrigerate for 1 hour or longer. Remove it gently with spatula around all edges and place in oiled Cast Iron skillet and let it brown on bottom for about 5 to 10 minutes. Gently cut into wedges. Add Sundried Tomato Pesto and Black Olive Pesto.
This is so delicious! And easy to make, my teens love this dish, and it can be for any season. You could also add Basil Pesto. Anything Italian! Served with Salad and Grilled Arthicokes from the Farmers Market, Divine!
Enjoy!
See separate recipe for Sun Dried Tomato Pesto*