Alpha Gal Friendly Maple-Dijon Corn Polenta
Total time40 min
Prep time10 min
Cook time30 min
4.8(26)
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Learn more →Ingredients
4 servings
For the polenta
- 4 cups water
- 1 cup stone-ground cornmeal (polenta-style, coarse or medium grind)
- ½ tsp salt
- 2 tbsp 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. - ¼ tsp black pepper
For the maple-Dijon sauce
- 3 tbsp maple syrup
- 2 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- ¼ tsp smoked paprika
For serving
- 3 scallions, green tops only, thinly sliced
Instructions
- 1
Bring 4 cups of water to a boil in a medium saucepan over high heat. Add the salt, then reduce the heat to medium-low.
- 2
Slowly pour the cornmeal into the simmering water in a thin, steady stream, whisking constantly to prevent lumps from forming.
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