Anti Inflammatory Dijon-Thyme Corn Polenta
Total time30 min
Prep time5 min
Cook time25 min
4.9(13)
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Learn more →Ingredients
4 servings
- 3 cups chicken broth
- 1 cup water
- 1 cup coarse-ground cornmeal (polenta)
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 1 tbsp fresh thyme sprigs, for garnish (optional)
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 cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.
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