Anti Inflammatory Sesame-Ginger Corn Polenta
Total time40 min
Prep time10 min
Cook time30 min
4.9(24)
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Learn more →Ingredients
4 servings
For the polenta
- 3 cups water
- 1 cup chicken broth
- 1 cup stone-ground cornmeal (polenta-style, coarse grind)
- 1 tbsp fresh ginger, finely grated
- 1 tbsp toasted sesame oil
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ tsp fine salt, plus more to taste
- ¼ tsp white pepper
- 1 tbsp tamari
- 1 tsp rice vinegar
For serving
- 3 scallions, green tops only, thinly sliced
- 1 tsp sesame seeds, toasted (optional)
- 1 tsp chili oil or chili-infused oil (optional)
Instructions
- 1
Combine the water and chicken broth in a medium saucepan and bring to a boil over medium-high heat.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream to prevent lumps from forming.
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