Anti Inflammatory Classic Polenta
Total time40 min
Prep time5 min
Cook time35 min
5.0(28)
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Learn more →Ingredients
4 servings
- 4 cups water
- 1 cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 tsp kosher salt
- 1 cup coarse-ground cornmeal (polenta)
- 3 tbsp unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - freshly ground black pepper, to taste
Instructions
- 1
Combine the water, milk, and salt in a large heavy-bottomed saucepan and bring to a boil over medium-high heat.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.
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