Cornbread-Style Polenta (Low-Cal, Lactose-Safe) side

~40-45 calories per square (depends on brand of cornmeal/polenta)*53 using Iberia fine yellow;

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Step 1

Bring water + almond milk + salt to a simmer.

Step 2

Slowly whisk in the polenta so it doesn’t clump.

Step 3

Reduce heat and cook 10–12 minutes, stirring until thick.

Step 4

Turn off heat and stir in:sugar/monkfruitbaking powderoptional butter/oiloptional seasoning

Step 5

Spread into a greased 8×8 pan.

Step 6

Smooth the top and let it cool 10 minutes.

Step 7

Bake at 375°F for 20–25 minutes until the top is lightly golden.

Step 8

Cool fully, then cut into 12 squares.