Creamy Polenta
How to make easy, creamy polenta. Top with Parmesan cheese for an easy, comforting side that goes with any recipe!
Foto: Well Plated
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)
- 3/4 cup polenta (stone-ground, whole grain corn meal, white or yellow)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons freshly grated Parmesan cheese (or nutritional yeast)
- 2 tablespoons unsalted butter (or non-dairy butter substitute)
- 1/4 cup thinly sliced fresh basil leaves
Steps
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Combine the broth, almondmilk, and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly whisk in the cornmeal, adding it in a very thin stream and whisking constantly to make sure there are no lumps.
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Switch to a wooden spoon and reduce the heat to medium. Add the salt and pepper. Simmer for 5-10 minutes, stirring almost constantly and scraping the bottom of the pan to prevent sticking, until the polenta thickened. The timing will vary based on the brand and type of polenta you use.
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Remove from the heat and stir in the nutritional yeast or Parmesan cheese and butter. Taste and add additional salt, pepper, or nutritional yeast/cheese as desired.
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To serve, ladle the polenta into serving bowls. Top with additional Parmesan cheese and sprinkle with fresh basil.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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