Dairy Free Ranch Chive Corn Polenta
Total time35 min
Prep time10 min
Cook time25 min
4.9(4)
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Learn more →Ingredients
4 servings
For the polenta
- 3 cups chicken broth
- 1 cup water
- 1 cup stone-ground yellow cornmeal (polenta-style)
- ½ tsp salt, plus more to taste
- 2 tbsp garlic-infused oil
- 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 milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - ½ 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.
For the ranch seasoning
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion-free ranch seasoning powder (optional)
- ¼ tsp black pepper
For serving
- 3 tbsp fresh chives, thinly sliced
- 1–2 tbsp scallion green tops, thinly sliced (optional)
Instructions
- 1
Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
- 2
Reduce the heat to medium-low. Whisk in the cornmeal in a slow, steady stream, whisking constantly to prevent lumps from forming.
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