Dairy Free Gluten Free Creamy Parmesan Polenta
Total time35 min
Prep time5 min
Cook time30 min
4.8(30)
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Learn more →Ingredients
4 servings
- 2 cups chicken broth
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 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.
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