Pumpkin Polenta
http://glutenfreegoddess.blogspot.com/2010/10/pumpkin-polenta-reci...
- 3 cups fresh water
- Pinch of sea salt
- 1 cup Bob's Red Mill Gluten-Free Polenta
- 1 14-oz. can organic pumpkin puree
- 2/3 cup coconut milk
- 2-3 tablespoons vegan butter
- 1 tablespoon raw organic agave nectar or pure maple syrup
- Pinch of nutmeg
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Pumpkin puree, organic (1 14-oz. can)
- Canned Goods
- Coconut milk (2/3 cup)
- Condiments
- Vegan butter (2 tablespoons)
- Cooking & Baking
- Agave nectar or pure maple syrup, raw organic (1 tablespoon)
- Nutmeg (1 Pinch)
- Sea salt (1 Pinch)
- Pasta & Grains
- Bob's red mill polenta, Gluten-Free (1 cup)
- Drinks
- Water, fresh (3 cups)
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Published October 22, 2010 (2 years ago).
27 people saved this recipe.
