This is our new video, which is about How to make perfect polenta! INGREDIENTS (US): Dense polenta: 3 cups water 1¼ cup non-dairy milk (this can be substituted with an equal quantity of water) ½ tsp salt (*read note below) 2 cups coarse or medium corn grits (cornmeal) Medium polenta: 3 cups water 1¼ cup non-dairy milk (this can be substituted with an equal quantity of water) ½ tsp salt (*read note below) 1½ cup coarse or medium corn grits (cornmeal) Soft polenta: 3 cups water 1¼ cup non-dairy milk (this can be substituted with an equal quantity of water) ½ tsp salt (*read note below) 1 cup coarse or medium corn grits (cornmeal) To clean the pot after the cooking process: 2 tbsp baking soda 1¼ cup water *The amount of salt needed to make polenta taste “salty” is simply unbelievable, so we recommend to sprinkle it on top of the polenta before eating it, instead of adding it into the recipe. When measuring ingredients, make sure that all the measurements are level. This means discarding the ingredients that rise above the rim of the measuring cup, tsp, tbsp etc. The back of a straight knife works perfectly for this. Lentils ragù bolognese: http://goo.gl/lwD8xF INGREDIENTS (International): Dense polenta: 750g water 250g non-dairy milk (this can be substituted with an equal quantity of water) 3g salt, or more to taste (*read note below) 300g coarse or medium corn grits (cornmeal) Medium polenta: 750g water 250g non-dairy milk (this can be substituted with an equal quantity of water) 3g salt, or more to taste (*read note below) 250g coarse or medium corn grits (cornmeal) Soft polenta: 750g water 250g non-dairy milk (this can be substituted with an equal quantity of water) 3g salt, or more to taste (*read note below) 150g coarse or medium corn grits (cornmeal) To clean the pot after the cooking process: 30g baking soda 300g water *The amount of salt needed to make polenta taste “salty” is simply unbelievable, so we recommend to sprinkle it on top of the polenta before eating it, instead of adding it into the recipe. Lentils ragù bolognese: http://goo.gl/lwD8xF TIMES, YIELD and INFO: Makes: 1050g of medium polenta (2.2lb) - 3/4 servings Preparation time: 5 minutes Cooking time: 50 minutes Storage times: Keeps for 4 days in the fridge NUTRITIONAL INFO: Serving Size: 250g (medium polenta) Calories: 256kcal Total Carbohydrate: 54g Sugars: 0.4g Dietary Fiber: 4.7g Total Fat: 3g Saturated Fat: 0.3g Unsaturated Fat: 2.7g Protein: 4.3g Sodium: 30mg Water: 188g CALORIC RATIO: 85% Carbs 10% Fats 5% Protein ★Instagram: http://instagram.com/thevegancorner

• published: 27 Mar 2015
• views: 301