Vegan Ranch Chive Corn Polenta

Total time35 min

Prep time10 min

Cook time25 min

4.9

(4)

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Ingredients

4 servings

For the polenta

3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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 tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup milk
Chef's tip
Use 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 tip
Choose 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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