This twist on a traditional side dish is easy to make and perfect for the vegans in your household.
Cheesy Butternut Squash Polenta
3 cups water
1½ teaspoons sea salt
½ cup corn-grits polenta
¼ cup butternut squash purée (canned, frozen, or fresh)
2 teaspoons nutritional yeast
¼ cup Violife Original Creamy
½ cup Violife Mozzarella Style Shreds
2 tablespoons Violife Parmesan Style Wedge, grated
Fresh cracked black pepper, to taste
In a large pot, bring water and sea salt to a boil. Gradually whisk in polenta and butternut squash purée. Reduce heat and simmer gently until mixture is very thick (about 30 minutes). Stir often with a wooden spoon to prevent the polenta from sticking to the bottom of the pot.
Add nutritional yeast, Violife Original Creamy, and Violife Mozzarella Style Shreds. Stir vigorously until the vegan cheese is melted and mixture is creamy.
Grate Violife Parmesan Style Wedge on top of the mixture and finish with freshly cracked black pepper to taste. Serve immediately.
Tip: If polenta is too thick, add additional hot water at any point of the cooking process.