1. In a medium saucepan over high heat, bring the vegetable broth and the water to a boil. 2. Slowly pour the cornmeal into the hot liquid, wisking constantly. 3. Stir in the salt. 4. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. 5. Remove the polenta from the heat and stir in scallion. 6. Polenta can be served soft, or poured into a baking pan to cool. 7. Once cooled, polenta can then be cut into solid squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
