Pescatarian Creamy Greek Oregano Polenta

Total time30 min

Prep time5 min

Cook time25 min

4.6

(30)

Pescatarian Creamy Greek Oregano Polenta

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Ingredients

4 servings

3 cups 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 cup water
1 cup coarse-ground polenta (not instant)
½ tsp salt, plus more to taste
2 tbsp garlic-infused olive oil
2 tbsp unsalted butter
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.
1 ½ tsp dried greek oregano
¼ tsp black pepper

For serving

2 tbsp scallion green tops, thinly sliced (optional)
1 tsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
2
Reduce the heat to medium-low. Add the salt, then pour in the polenta in a slow, steady stream, whisking constantly to prevent lumps from forming.

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