Vegetarian Gluten Free Cheddar Polenta
Total time35 min
Prep time5 min
Cook time30 min
4.8(29)
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Learn more →Ingredients
4 servings
- 4 cups water
- 1 cup low-sodium chicken broth
Chef's tipUse 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
- 1 ½ cups sharp cheddar cheese, freshly shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - ¼ cup whole milk
- 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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