I couldn’t stop coming up with soy-milk creations while researching Adventures in Soy Milk for the January issue. Here’s an extra that deserves recognition – PBJ Polenta for breakfast – using cornmeal, nut butter, jelly or jam, and of course, soy milk:
• Cook cornmeal just like you would for polenta, except in soy milk rather than water. (Add a couple of spoonfuls of wheat germ or uncooked old-fashioned oats for more texture and whole grain.)
• Once cooked, spoon the polenta into ramekins and place them in the refrigerator. After the polenta is set, invert each serving onto a separate plate and reheat in the microwave.
• My take on the PBJ part: Add a tablespoon of freshly ground nut butter plus a heaping tablespoon of homemade jam. (If you have an automatic soy-milk maker, you may be able to make your own nut butters.)
• Garnish with toasted black walnuts or fresh berries, admire, dig in.
– Ligaya Figueras
Photo by Carmen Troesser
This article appears in Jan 1-31, 2009.