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Creamy Polenta

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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One key aspect I found about polenta was that using fine ground cornmeal is much better as the coarse polenta I used on my first attempt to make it, turned out grainy.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 1

100g fine cornmeal
400ml coconut milk
100ml chicken stock
tsp salt
1 tbsp mixed herbs

Pour the coconut milk saucepan and bring to the boil.
Start to simmer, and very gradually, rapidly stir in a little cornmeal at a time until all the liquid is absorbed.

polenta, stir

When it becomes thick, stir in the chicken stock, salt, and mixed herbs, and stir until all the liquid is absorbed.
Remove from the heat and serve immediately.

#Gluten Free
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