Vegan Creamy Ranch Chive Polenta
Total time40 min
Prep time10 min
Cook time30 min
4.9(23)
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Learn more →Ingredients
4 servings
- 4 cups water
- 1 cup stone-ground polenta (coarse cornmeal)
- 1 tsp kosher salt, plus more to taste
- 2 tbsp butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup heavy cream
Chef's tipUse 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 tipChoose 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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