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Ingredients
  • 2 cups low sodium vegetable broth
  • 1 cup non fat milk or unsweetened almond milk or milk of choice
  • 2 cloves minced garlic about 2 teaspoons
  • ¾ cup  polenta stone-ground, whole grain corn meal, white or yellow
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons nutritional yeast or freshly grated Parmesan cheese optional
  • 2 tablespoons unsalted butter or non-dairy butter substitute
  • ¼ cup thinly sliced fresh basil leaves
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