Vegan Creamy Greek Oregano Polenta
Total time30 min
Prep time5 min
Cook time25 min
4.6(30)
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Learn more →Ingredients
4 servings
- 3 cups chicken broth
Chef's tipUse 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
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. - 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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