Vegan Gluten Free Cheddar Polenta

Total time35 min

Prep time5 min

Cook time30 min

4.8

(29)

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Ingredients

4 servings

4 cups water
1 cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp kosher salt
1 cup coarse-ground cornmeal (polenta)
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 ½ cups sharp cheddar cheese, freshly shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
¼ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
¼ tsp black pepper
¼ tsp garlic powder

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Combine the water, chicken broth, and kosher salt in a large saucepan and bring to a boil over high heat.
2
Reduce the heat to medium. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream to prevent lumps from forming.

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