Anti Inflammatory Gluten Free Herbed Polenta
Total time30 min
Prep time5 min
Cook time25 min
4.9(13)
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Learn more →Ingredients
4 servings
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tsp kosher salt
- 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. - ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, finely chopped
- ¼ tsp black pepper, freshly ground
For serving
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Combine the chicken broth, water, and kosher salt in a large saucepan and bring to a rolling boil over high heat.
- 2
Reduce the heat to medium. 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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