Red Meat Allergy Friendly Creamy Smoky Paprika Polenta
Total time30 min
Prep time5 min
Cook time25 min
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Learn more →Ingredients
4 servings
- 3 cups chicken broth
- 1 cup water
- 1 cup coarse-ground polenta (not instant)
- 1 ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp butter
- ½ cup parmesan cheese, finely grated
Chef's tipMatch the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable. - 2 tbsp scallion green tops, thinly sliced (optional)
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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. While whisking constantly, pour the polenta into the liquid in a slow, steady stream until fully incorporated with no dry clumps.
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