Creamy Coconut Polenta

1. 1

   Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.

2. 2

   Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.

3. 3

   Remove from heat and stir in cream cheese and margarine until fully incorporated.

4. 4

   Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.

5. 5

   Garnish with parsley, chives or other chopped herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.