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Add a photoI love sweet corn tomalito, so I decided to try making some. This is my dairy-free recipe, and it's a hit with the gluten-sensitive crowd as well!
Either dry or precooked polenta will work with this recipe.
Ingredients
- 3 tablespoons Soy Garden butter substitute
- 1/2 cup water
- 1/2 cup soy milk, unflavored
- 16 ounces polenta
- 1 cup corn
- 2 tablespoons turbinado sugar
- 2 pinches salt
Directions
- Mix cooked polenta with the soy milk, water and butter in a pan over medium heat, until the polenta is lump-free.
- Add the rest of the ingredients and simmer over low heat until the mixture is a thick paste. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 750g | |
| Calories 1775 | |
| Calories from Fat 90 | 5% |
| Total Fat 10.59g | 13% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 412mg | 17% |
| Potassium 989mg | 28% |
| Total Carbs 375.68g | 100% |
| Dietary Fiber 19.9g | 66% |
| Sugars 13.81g | 9% |
| Protein 37.89g | 61% |
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