Vegan Creamy Balsamic Maple Polenta

Total time40 min

Prep time10 min

Cook time30 min

5.0

(8)

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Ingredients

4 servings

For the polenta

4 cups water
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp kosher salt
1 cup coarse-ground polenta (not instant)
2 tbsp unsalted butter
Chef's tip
Use 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 tip
Choose 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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