Public recipe with member extras
Creamy Polenta with Rosemary
Coarse yellow cornmeal cooked in hemp milk and finished with fresh minced rosemary for a deeply savory side.
Robust Savory Soups, Sauces & Entrées · Weeknight Sides · Elegant Plating
What you need
Ingredients
- 3 cups Unsweetened Hemp Milk
- 2 cups Water
- 1 tsp Salt
- 1 cup Coarse Polenta Cornmeal
- 2 tbsp Butter
- 1 tbsp Fresh Rosemary, minced
- 1/2 cup Grated Parmesan
Method
Instructions
- Combine the hemp milk, water, and salt in a heavy pot and bring to a gentle simmer.
- Whisking constantly, pour in the polenta in a thin, steady stream to prevent lumps.
- Reduce heat to low and cook, stirring frequently, for 25 to 30 minutes, until thick and creamy.
- Stir in the butter, rosemary, and Parmesan off the heat until smooth.
- Serve immediately, as polenta thickens quickly as it cools.
From The Arrogant Hippie Culinary Journal: Hemp Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.