Dairy Free Sage-Butter Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

4.9

(12)

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Ingredients

4 servings

For the polenta

4 cups water
1 cup chicken broth
1 tsp kosher salt
1 cup stone-ground yellow cornmeal (polenta-style)
2 tbsp unsalted 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 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.
¼ tsp black pepper

For the sage butter

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
12 fresh sage leaves
¼ tsp red pepper flakes (optional)

For serving

flaky sea salt, to taste
extra parmesan cheese, for serving (optional)
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.

Instructions

1
Combine the water, chicken broth, and kosher salt in a medium saucepan and bring to a boil over high heat.
2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no lumps.

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