Mediterranean Diet Friendly Ranch Chive Corn Polenta

Total time35 min

Prep time10 min

Cook time25 min

Mediterranean Diet Friendly Ranch Chive Corn Polenta

This creamy polenta gets its base from stone-ground cornmeal simmered low and slow in a flavorful broth until it turns thick, glossy, and spoonable. Dried dill, parsley, and a hit of black pepper build that signature ranch flavor right into the grain itself, so every bite carries that herby, savory punch. Fresh chives and scallion greens scattered on top add a bright, oniony finish that wakes up the whole bowl. It's a comforting, grain-forward dish built on simple pantry staples and good olive oil, which makes it an easy fit for a Mediterranean-style table. Serve it as a cozy side or a base for roasted vegetables, and it comes together fast enough for a weeknight dinner.

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Ingredients

4 servings

For the polenta

3 cups chicken broth
Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
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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 tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup milk
½ cup parmesan cheese, finely grated

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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