Baked Chia Polenta

Baked Chia Polenta

Total Time: An hour
Serving Size: one
1/4 cup stone ground cornmeal
1 cup unsweetened hemp milk (or other nondairy milk, though hemp is creamiest)
1 tbs chia seeds
1 tspn butter
1 tbs nutritional yeast

  1. Preheat oven to 400.
  2. Whisk together cornmeal, milk, and chia seeds in saucepan and bring to a boil. Lower heat to medium and stir constantly, about 10 minutes. Mixture should be thick and creamy.
  3. Remove from heat; stir in butter and nutritional yeast.
  4. Transfer polenta to miniature loaf pan.  Bake for 40 minutes.

Found on The Whole Plate


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