Anti Inflammatory Cumin-Lime Corn Polenta
Total time40 min
Prep time10 min
Cook time30 min
4.9(23)
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Learn more →Ingredients
4 servings
- 3 cups water
- 1 cup chicken broth
- 1 cup stone-ground yellow cornmeal (polenta-style, coarse grind)
- 1 cup fresh or frozen corn kernels
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp 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. - 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- ¾ tsp fine salt, plus more to taste
- ¼ tsp black pepper, freshly ground
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the water and chicken broth in a medium saucepan and bring to a boil over medium-high heat.
- 2
Reduce the heat to medium-low. Whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.
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