Vegan Polenta (Crockpot Style)

By: Esther Vasa
If corn is in your allergens, stay away from this! If not a nice warm bowl of polenta on a cold winter day makes a wonderful breakfast especially if served with herbs.

Organic Cornmeal - 1 cup (I used blue cornmeal)
Water - 5 cups (you could use a combo of stock and water)
Dried Basil and Parsley - 1/4th tsp
Himalayan Salt to taste
Olive oil - to grease the crockpot
Crushed or powdered Walnuts and Pistachios

Grease the crockpot with olive oil using a paper towel. Switch on the crockpot at high and put the water. Mix in salt, cornmeal and dried herbs. Let this cook on high for an hour. Then, stir the polenta mixture and let this cook for another four hours on low. I start the process the previous night in order to enjoy a well set polenta. Transfer a big scoop of polenta into a bowl and garnish with crushed or powdered walnuts and pistachios. Alternately, you could serve with fresh herbs! My son likes his with a poached egg.

Serves: 4