Vegan Creamy Ranch Chive Polenta

Total time40 min

Prep time10 min

Cook time30 min

Stone-ground polenta simmers low and slow in salted water until it turns thick, glossy, and irresistibly spoonable, with that classic pull-away-from-the-pan texture that signals it's ready. Fresh chives and scallion greens bring a bright, oniony bite, while dried dill, parsley, onion powder, and garlic-infused oil build all that tangy, herby ranch flavor you're craving without any fuss. Every spoonful is warm, savory, and deeply comforting, the kind of bowl you want to eat straight off the stove. It spoons up into bowls beautifully, finished with an extra flurry of chopped chives for color and crunch. This one's a genuinely solid pick for a vegan table, easy enough for a weeknight side and satisfying enough to be the main event.

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Ingredients

4 servings

4 cups water
1 cup stone-ground polenta (coarse cornmeal)
Bobs Red Mill Organic Medium Grind Cornmeal Bobs Red Mill Cornmeal Medium Grind - 24 Oz Bob's Red Mill Medium Grind Cornmeal Bob's Red Mill Coarse Grind Cornmeal O Organics Organic Corn Meal - 24 Oz
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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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