Ingredients:
- 1 cup polenta (cornmeal)
- 3 cups water or vegetable broth
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp nutritional yeast (optional, for a cheesy flavor)
- Fresh herbs for garnish (parsley, basil or chives)
How to Make It:
- Bring water or broth to a boil, then slowly whisk in polenta. Stir continuously for about 5 minutes until thick. Add salt, garlic powder, paprika and nutritional yeast.
- Spread polenta evenly onto a lined baking sheet and let cool until firm (about 30 minutes).
- Once set, cut into squares or triangles. Bake at 400°F (200°C) for 25-30 minutes until crispy, flipping halfway.
- Serve hot with my Ranch or Sriracha Ranch Sauce for a creamy, spicy dip!
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
