Anti Inflammatory Gluten Free Creamy Parmesan Polenta
Total time35 min
Prep time5 min
Cook time30 min
4.8(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 cups chicken broth
- 2 cups whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ½ tsp salt
- 1 cup stone-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 cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ¼ tsp black pepper
For serving
- 1–2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Combine the chicken broth, whole milk, and salt in a large saucepan over medium-high heat, whisking occasionally, until the mixture just comes to a boil.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream to prevent lumps from forming.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!