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Vegan polenta concia


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For 4 people
300 g of corn flour for polenta
1.5 liters of water
200 g cheese 100% vegetable of the type that blends
100 g of soy butter
2 tablespoons nutritional yeast flakes (optional)


The polenta is a traditional dish from the Valle d'Aosta and Piedmont, in particular of the Biella area. It is usually prepared with butter and fontina, alas from the exploitation of animals, whereas now we propose a tasty variant without cruelty!
Because "the cruelty at the table is not a necessity but a choice". [Source: La Cucina Etica, Sonda, 2003]

Pour the cornmeal in salt water before it begins to boil.
Stir often to avoid lumps and cook for at least 40 minutes.
To prepare a Traditional polenta faultless, requiring at least 40 minutes baking in a copper pot and be stirred continuously does not form lumps, recommend the use of the electric pot for polenta.
When almost cooked add the vegetable cheese cut into small dices and soy butter softened.
Stir thoroughly.
As soon as the butter and cheese will be dissolved, with a ladle serve the hot polenta in individual serving dishes.
If you want to make this dish even tastier add a couple of tablespoons nutritional yeast flakes.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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