Creamy Polenta
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Unrated
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Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
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Servings
4 servings
-
Calories
269 kcal
Creamy Polenta
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How to make easy, creamy polenta. Top with Parmesan cheese for an easy, comforting side that goes with any recipe!
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Ingredients
- 2 cups vegetable broth low sodium
- 1 cup milk or milk of choice, non fat or unsweetened almond milk
- 2 cloves garlic about 2 teaspoons, minced
- ¾ cup polenta stone-ground, whole grain corn meal, white or yellow
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 2 tablespoons Parmesan Cheese or nutritional yeast, freshly grated
- 2 tablespoons butter or non-dairy butter substitute, unsalted
- ¼ cup basil leaves fresh, thinly sliced
Instructions
- Combine the broth, almondmilk, and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly whisk in the cornmeal, adding it in a very thin stream and whisking constantly to make sure there are no lumps.
- Switch to a wooden spoon and reduce the heat to medium. Add the salt and pepper. Simmer for 5-10 minutes, stirring almost constantly and scraping the bottom of the pan to prevent sticking, until the polenta thickened. The timing will vary based on the brand and type of polenta you use.
- Remove from the heat and stir in the nutritional yeast or Parmesan cheese and butter. Taste and add additional salt, pepper, or nutritional yeast/cheese as desired.
- To serve, ladle the polenta into serving bowls. Top with additional Parmesan cheese and sprinkle with fresh basil.
Notes
- Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Place 2 pints grape tomatoes, 2 chopped zucchini, and 1 thinly sliced shallot in a big bowl. Toss with 2 tablespoons oil, 3/4 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, then spread onto the prepared baking sheet. Roast for 30-35 minutes, or until the tomatoes burst and the shallots are crisp, tossing and spreading the vegetable back into a single layer twice throughout. Remove from the oven. Serve on the top of polenta.
- TO STORE: Store leftover polenta in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Rewarm the polenta gently on the stove with a splash of broth, water, or almond milk to thin it as needed. Stir often, until heated through.
- OPTION Top with Roasted Zucchini & Tomatoes: Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper. Place 2 pints grape tomatoes, 2 chopped zucchini, and 1 thinly sliced shallot in a big bowl. Toss with 2 tablespoons oil, 3/4 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, then spread onto the prepared baking sheet. Roast for 30-35 minutes, or until the tomatoes burst and the shallots are crisp, tossing and spreading the vegetable back into a single layer twice throughout. Remove from the oven. Serve on the top of polenta.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
269kcal
(13%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
15mg
(5%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 269kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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