Red Meat Allergy Friendly Creamy Balsamic Maple Polenta
Total time40 min
Prep time10 min
Cook time30 min
5.0(8)
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Learn more →Ingredients
4 servings
For the polenta
- 4 cups water
- 1 cup chicken broth
- 1 tsp kosher salt
- 1 cup coarse-ground polenta (not instant)
- 2 tbsp unsalted butter
- 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. - ¼ tsp black pepper
For the balsamic maple glaze
- ⅓ cup balsamic vinegar
- 3 tbsp pure maple syrup
- 1 tsp garlic-infused olive oil
- 1 pinch red pepper flakes (optional)
For serving
- 3 scallions, green tops only, thinly sliced
Instructions
- 1
Combine the water, chicken broth, and salt in a medium saucepan and bring to a boil over high heat.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the polenta into the liquid in a slow, steady stream. Continue whisking for 2 minutes until no lumps remain, then switch to a wooden spoon.
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