Creamy Corn Polenta

• 5 cups water
• 1 cup polenta
• 1 ½ teaspoons sea salt
• 1 - 15 oz. can sweet corn, drained
• ½ cup Tofutti Better than Cream Cheese (If you eat dairy, use ½ cup mascarpone cheese)
• 1 tablespoon Earth Balance (If you eat dairy, use real butter)

Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 ½ teaspoons sea salt. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, stirring often and adjusting heat to maintain a gentle simmer, 25 minutes. Mix in Tofutii and Earth Balance. Add corn and mix well. Season polenta to taste with salt and pepper.