Irmgards Creamy Polenta 263g 319 cals if recipe followed

Name: Irmgards Creamy Polenta 263g 319 cals if recipe followed
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 150 ml Alpro unsweetened almond milk; 250 ml cold water; 1 pinch salt; 80 grams fine cornmeal i used TRS; 20 grams spread (margarine or butter) i used weight watchers

Irmgard Gater @MonkeyBra1n

Warrington, England

Love polenta, I have been experimenting with different ideas. This is filling & different, quick, fresh and can be kept in the fridge. So can be made in advance. Also not messy to clean up after.

Irmgard Gater @MonkeyBra1n

Warrington, England

Love polenta, I have been experimenting with different ideas. This is filling & different, quick, fresh and can be kept in the fridge. So can be made in advance. Also not messy to clean up after.

Saved

Ingredients

25 mins

2 servings

150 mlAlpro unsweetened almond milk
250 mlcold water
1 pinchsalt
80 gramsfine cornmeal i used TRS
20 gramsspread (margarine or butter) i used weight watchers

Saved

Steps

25 mins

1

Put water, milk & salt in a pan & bring to the boil.
2

Add cornmeal slowly thru fingers & continuously whisk to stop lumps forming. Continue for 1-2 minutes.
3

Turn heat down & stir every 2 minutes for up to 12+ minutes until it comes away from the sides.
4

Stir in butter mixing it in well. If you want to add grated cheese you can add this now also. But remember its adding calories if your on a diet.
5

Put in a tub let cool & lid then pop in the fridge. Will keep for up to 3-4 days. I put in a metal dish & pop in the oven to brown for about 20 minutes then serve bolognaisse over it.
6

Enjoy 👌