Dairy Free Creamy Ranch Chive Polenta

Total time40 min

Prep time10 min

Cook time30 min

Stone-ground polenta is whisked into boiling water and cooked low and slow until it turns thick, glossy, and completely lump-free — the kind of patient stirring that pays off in pure creamy texture. Fresh chives, scallion greens, dried dill, and parsley bring a bright, herby ranch flavor, while onion powder and garlic-infused oil add that savory backbone without any fuss. Black pepper gives it a little bite, and a final scattering of chives on top makes each bowl look as good as it tastes. It spoons up soft and velvety, the kind of cozy side dish that works alongside roasted vegetables, grilled protein, or just a big spoon on its own. This one’s a genuinely solid pick for a dairy free table, comforting and full of flavor without missing a beat.

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Ingredients

4 servings

4 cups water
1 cup stone-ground polenta (coarse cornmeal)
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1 tsp kosher salt, plus more to taste
2 tbsp butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ cup scallion greens, thinly sliced
2 tbsp fresh chives, finely chopped
1 tsp dried dill
½ tsp dried parsley
½ tsp garlic-infused oil
¼ tsp onion powder
¼ tsp black pepper

For serving

1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Bring 4 cups of water to a boil in a medium saucepan over high heat. Add 1 tsp kosher salt.
2
Reduce the heat to medium-low. Slowly pour in the polenta in a thin, steady stream, whisking constantly to prevent lumps from forming.

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