Recipe

Lunch

Ignore this recipe for all sections.
Swap recipes if you would rather cook something else.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Vegetable Broth
Bay Leaves
Cornmeal
Salted Butter
Parmesan Cheese
Salt & Black Pepper

Creamy Polenta

Total time: 30 min
Servings: 2
Equipment: Stove
  • 2 c. Vegetable Broth
  • 1 Bay Leaves
  • 1/4 c. Cornmeal
  • 2 tbsp. Salted Butter
  • 1/4 c. Parmesan Cheese
  • 1/8 tsp. Salt & Black Pepper
  • In a medium pot, combine the broth and bay leaf and bring to a boil.
  • Whisk the cornmeal into the boiling water, reduce the heat to medium, and cook, stirring constantly, for 15–20 minutes, until it has the consistency of scrambled eggs.
  • Remove the polenta from the heat and stir in the butter and Parmesan. Season the polenta with salt and pepper. Eat it as is or serve it as a side dish.