Polenta from Scratch

Name: Polenta from Scratch
Yield: Makes 5 cups of formed polenta or 6 cups of loose wet polenta
Cuisine: American
Ingredients: 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh oregano; 1½ teaspoons crushed rosemary; ¼ teaspoon salt; 1 cup soy milk or pea milk (a high-fat, high-protein plant milk); 2 cups polenta corn grits (medium, not quick-cooking); 3 tablespoons Homemade Butter; ¼ cup finely chopped fresh basil; ¼ cup nutritional yeast; 3½ cups Basic Broth

Preparation info

Makes
5 cups
of formed polenta of loose wet polenta

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Ingredients

3½ cups Basic Broth
1 cup soy milk or pea milk (a high-fat, high-protein plant milk

Americas
United States
Starter
Side dish
Gluten-free
Vegan

Method

Bring the Basic Broth and soy milk to a boil in a saucepan, then melt in the Homemade Butter.
When the liquid reaches a rolling boil, whisk in the polenta. Stir vigorously, cooking until the polenta thickens and begins to shrink away from the edge of the pan, then remove from the heat and stir in all the remaining ingredients.
Let cool completely, tra