Anti Inflammatory Greek Oregano Corn Polenta
Total time35 min
Prep time5 min
Cook time30 min
4.8(23)
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- 4 cups water
- 1 cup low-sodium chicken broth
- 1 tsp kosher salt, plus more to taste
- 1 cup coarse-ground cornmeal (polenta)
- 1 ½ tsp dried greek oregano
- ½ tsp freshly ground black pepper
- 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.
For serving
- 2 tbsp extra-virgin olive oil, for drizzling
- 2 tbsp scallion greens, thinly sliced (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Heat the garlic-infused oil in a medium saucepan over medium heat until it shimmers, about 1 minute. Add the dried oregano and stir for 30 seconds, until fragrant.
- 2
Pour in the water and chicken broth, add the salt, and bring to a rolling boil over high heat.
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