I made a really fantastic beef and beet ragu tonight and instead of serving it on quinoa pasta, I decided to make polenta. I happened to have my favorite brand of dairy free cheese on hand (Daiya mozzarella cheese shreds) and it melted beautifully into the polenta and added that creamy texture and flavor I was looking for.

2 cups water or vegetable stock
2/3 cups dried polenta (or grits)
1/3 cup Daiya mozzarella cheese shreds
1 clove garlic, minced
2 tsp fruity olive oil
1 tsp dried thyme
1/2 tsp sea salt
black pepper to taste

In a small saucepot, bring water or stock to a simmer. Add polenta, garlic and salt. Simmer on low for 15-20 minutes, stirring often, until the corn is cooked through. Add Daiya cheese, olive oil, thyme and pepper. Stir continuously until the vegan cheese is melted and combined. Remove from heat and serve with your favorite Italian sauce.