Creamy Polenta with Herbs

1 1/4 cups dry polenta (like Bob's Red Mill)
4 cups purified water
1 cup unsweetened almond milk
2 tbsp olive oil
3 tbsp Italian herbs
1-2 tbsp garlic powder (depending on your taste)
salt and pepper to taste

Do NOT let the polenta stand over heat - it must be watched and whisked nearly constantly or you'll end up with something more likely to spackle walls than eat for dinner.

Boil water in a heavy bottomed pot. Pour in the polenta in a steady, thin stream, whisking constantly. Reduce mixture to a bare simmer and continue to whisk constantly for a further five minutes. Add Italian herbs and olive oil. Continue to cook over very low heat, covered, whisking for 1 minute every five minutes until it thickens. Turn off the heat and slowly whisk in the almond milk. Let stand for 10-15 minutes, then gently heat over low heat, whisking constantly for about five minutes.

Serve immediately.

Serving Size: 4 large servings (approximately 1 cup each)

Number of Servings: 4

Recipe submitted by SparkPeople user BURNEDEVE.