Creamy Coconut Polenta

Creamy Coconut Polenta


"Served as a side dish topped with chopped fresh herbs, this creamy polenta uses coconut milk for rich flavor."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 148 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
  2. Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
  3. Remove from heat and stir in cream cheese and margarine until fully incorporated.
  4. Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
  5. Garnish with parsley, chives or other chopped herbs.