Anti Inflammatory Moroccan-Spiced Corn Polenta
Total time35 min
Prep time10 min
Cook time25 min
4.9(12)
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Learn more →Ingredients
4 servings
- 3 cups water
- 1 cup chicken broth
- 1 cup coarse-ground cornmeal (polenta)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- ¾ tsp salt, plus more to taste
- 2 tbsp garlic-infused oil, divided
- 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. - ¼ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp lemon juice
Instructions
- 1
Combine the water and chicken broth in a medium saucepan and bring to a boil over medium-high heat.
- 2
Whisk in the cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne (if using), and salt. Reduce the heat to medium-low.
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