From the kitchen
Creamy Polenta with Rosemary
Coarse yellow cornmeal cooked in hemp milk and finished with fresh minced rosemary for a deeply savory side.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
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
- 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.
Kitchen note
Because hemp milk holds together so well under sustained low heat, this is a good recipe to make ahead and gently rewarm — just add a splash of extra hemp milk when reheating to loosen it back up.
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