Creamy Polenta: A Rustic Italian Delight


  • 2 cups vegetable broth
  • 1 cup milk (dairy or non-dairy)
  • 2 cloves garlic, minced
  • 3/4 cup polenta (coarse-ground cornmeal)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons nutritional yeast or Parmesan cheese (optional)
  • 2 tablespoons butter (dairy or non-dairy)

  • 1/4 cup fresh basil leaves, thinly sliced (optional)


  1. In a large saucepan, combine the broth, milk, and garlic. Bring to a boil over high heat.

  2. Reduce heat to low and slowly whisk in the polenta, making sure there are no lumps.
  3. Switch to a wooden spoon and reduce heat to medium. Add the salt and pepper.
  4. Simmer for 5-10 minutes, stirring constantly and scraping the bottom of the pan to prevent sticking.
  5. Remove from heat and stir in the nutritional yeast or Parmesan cheese and butter.

  6. Taste and adjust seasonings as desired.
  7. Serve in bowls, topped with additional Parmesan cheese and basil (if using).


  • Herbs: Stir in minced fresh herbs at the end of cooking instead of topping with basil.
  • Cheese: Use a softer cheese like fontina for a richer polenta.
  • Olive Oil: Drizzle with fruity olive oil for a finishing touch.


  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • To reheat, warm gently on the stove with a splash of broth or milk.

Serving Suggestions:

  • Roasted vegetables
  • Grilled vegetables
  • Tomato sauce
  • Turkey Bolognese
  • Garlic Butter Shrimp
  • Air Fryer Meatballs
  • Braised Short Ribs


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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