This is a very nice combination of sweet and savory and a lovely way to enjoy apples in the fall as snack or dessert.

Serving Size: 4


for the polenta:

  • 1 cup yellow cornmeal
  • 1 teaspoon thyme
  • 4 cups lightly salted water
  • 4 ounces vegan soy cheese cut in small cubes

for the apples:

  • 2 apples, cleaned, cord and sliced
  • 1/ s lemon, juiced
  • 1-2 tablespoons sugar, agave, rice or maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 cup water
  • 1 teaspoon cornstarch
  • 1 cup vegan cream cheese
  • 1/4 cup walnuts, chopped and toasted

Savory Uncheesy Polenta with Sauteed Apples and Vegan Cream Cheese


for the polenta:

  1. Bring the lightly salted water to a boil and add the cornmeal.
  2. Stir vigorously while the cornmeal cooks and thickens. Be careful of spatters as it becomes thick, they can burn. When the polenta (cornmeal) has become thick, remove from the heat, add the thyme and extra salt if you feel it is needed.
  3. Stir in the soy cheese pieces and pour into a baking dish to cool and become hardened. (Optionally, you can place into individual bowls and serve right away semi-liquid with the apples and cream cheese.

for the apples:

  1. Prepare the apples and slice them into a saucepan with 1 cup of water and the lemon juice.
  2. Add the sugar and spices and cook.
  3. Mix the cornstarch with 1-2 tablespoons of water to form a paste.
  4. Add the cornstarch to the apples and stir.
  5. Remove from the heat when the liquid has thickened and become clear.

If you have placed the polenta in a baking dish, slice individual slices, squares or round pieces for each person.
Serve the polenta with the apples on top and a dollop of vegan cream cheese.
Garnish with walnut pieces sprinkled on top, and possibly dusted with some cinnamon.