Creamy Polenta
How to make easy, creamy polenta. Top with Parmesan cheese for an easy, comforting side that goes with any recipe!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 servings
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 ground black pepper
- 2 tablespoons freshly grated Parmesan cheese or nutritional yeast
- 2 tablespoons unsalted butter or non-dairy butter substitute
- ¼ cup thinly sliced fresh basil leaves
Instructions
- 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.
- 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.
- 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.
- To serve, ladle the polenta into serving bowls. Top with additional Parmesan cheese and sprinkle with fresh basil.
Notes
- TO STORE: Store leftover polenta in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Rewarm the polenta gently on the stove with a splash of broth, water, or almond milk to thin it as needed. Stir often, until heated through.
- OPTION Top with Roasted Zucchini & Tomatoes: Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Place 2 pints grape tomatoes, 2 chopped zucchini, and 1 thinly sliced shallot in a big bowl. Toss with 2 tablespoons oil, 3/4 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, then spread onto the prepared baking sheet. Roast for 30-35 minutes, or until the tomatoes burst and the shallots are crisp, tossing and spreading the vegetable back into a single layer twice throughout. Remove from the oven. Serve on the top of polenta.
Nutrition
Serving: 1(of 4)Calories: 269kcalCarbohydrates: 31gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 15mgFiber: 5gSugar: 5g
