Creamy polenta

This is a traditional dish that is quick and easy to make and can be served in so many ways! It makes a fabulous side that pairs well with heartier dishes such as Ratatouille or Creamy spinach or it can be a meal on its own, served with a generous amount of  Cashew and tofu cream or Tofutziki ! The 'secret' to creamy polenta is using the fine ground cornmeal. For a coarser texture and less creamy consistency, use the medium cornmeal.

Ingredients (serves 4)

- 1 cup fine cornmeal

- 4 cups water

- 1 Tablespoon sea salt

Heat the water in a medium size pot. When it starts to make little bubbles, lower the heat, add in the salt and gradually pour in the cornflour, whisking constantly. Continue simmering, on low heat, stirring constantly using a wooden spoon. Cook for about 8 minutes or until the wooden spoon stands up on its own in the middle of the pan! Serve hot and enjoy!