Red Meat Allergy Friendly Sage-Butter Corn Polenta
Total time35 min
Prep time5 min
Cook time30 min
4.9(12)
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Learn more →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
- 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. - ¼ tsp black pepper
For the sage butter
- 3 tbsp unsalted butter
- 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 tipChoose 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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