Vegan Sage-Butter Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

Creamy stone-ground cornmeal is simmered low and slow until it turns thick, glossy, and irresistibly smooth, the kind of polenta that pulls clean away from the sides of the pan when it's ready. Fresh sage leaves get crisped in a hot skillet until nutty and golden, then scattered over each bowl along with a hit of red pepper flakes for warmth and a pinch of flaky sea salt to finish. The result is a rustic, cozy bowl with deep savory flavor and a little crunch on top of all that velvety cornmeal. It comes together in one saucepan and one skillet, making it an easy weeknight side or a light meal on its own. This one is a great fit for a vegan table, spooned into bowls and served warm while that sage is still crackly.

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Ingredients

4 servings

For the polenta

4 cups water
1 cup chicken broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.
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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 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
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

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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