Ingredients:
- 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)
Instructions:
- In a large saucepan, combine the broth, milk, and garlic. Bring to a boil over high heat.
- Reduce heat to low and slowly whisk in the polenta, making sure there are no lumps.
- Switch to a wooden spoon and reduce heat to medium. Add the salt and pepper.
- Simmer for 5-10 minutes, stirring constantly and scraping the bottom of the pan to prevent sticking.
- Remove from heat and stir in the nutritional yeast or Parmesan cheese and butter.
- Taste and adjust seasonings as desired.
- Serve in bowls, topped with additional Parmesan cheese and basil (if using).
Variations:
- 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.
Storage:
- 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
