Bone Broth Polenta

Silky polenta cooked in BC grass-fed bone broth instead of water. More flavourful, more nourishing, and incredibly versatile. Prep Time: 5 min | Cook Time: 30 min | Serves: 4 The Story Polenta is one of northern Italy's great comfort foods — and like risotto, it's only as good as the liquid you cook it in. NourishYourself bone broth transforms a simple cornmeal porridge into a deeply savoury, mineral-rich base that works beautifully under braises, braised greens, or a simple poached egg. Ingredients 750ml NourishYourself Beef Bone Broth 250ml whole milk 200g coarse polenta (not instant) 3 tbsp butter ½ cup parmesan, freshly grated Salt and white pepper Optional toppings: braised greens, poached egg, mushroom cream sauce, or slow-braised meat Method Bring bone broth and milk to a gentle simmer in a heavy-bottomed pot. Season with salt. Slowly whisk in polenta in a thin, steady stream — whisking constantly to prevent lumps. Reduce heat to low. Cook, stirring frequently with a wooden spoon, for 25–30 minutes until polenta pulls away from the sides of the pot and is thick and creamy. Remove from heat. Stir in butter and parmesan until melted and glossy. Season to taste. Serve immediately topped with your choice of braised greens, a poached egg, or any of the sauces from this recipe collection. Make Ahead: Pour into a lined baking dish and refrigerate. Once set, slice and pan-fry in butter until golden and crispy on the outside. Why This Works The combination of bone broth and milk gives the polenta a savoury-creamy balance that water alone can't achieve — and the gelatin in the broth adds a silkiness that makes it feel almost buttery before you've even added the butter.

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