Creamy Polenta with Roasted Tomato and Scallion

Polenta is the perfect side dish. With the addition of our freeze-dried bone broth and roasted vegetables it turns this side dish into a full meal!


3 cups milk (or milk alternative)

2/3 cup polenta (coarse cornmeal)

2 garlic cloves (diced)

1 sprig of rosemary

1 ½ tsp sea salt

2 tbs of butter

2 oz grated parmesan cheese (substitute with vegan cheese or omit cheese if preferred)

1 packet Wander Broth Chicken Bone Broth (salted or unsalted)

1 pint of cherry tomatoes

¼ cup olive oil

3 scallions (trimmed ends and cut in half)

Salt and black pepper to taste


  1. Drizzle olive oil over cherry tomatoes and place on a baking sheet in the oven at 425 degrees, for 20 min, or until tomatoes are browned on top.
  2. In a saucepan, on medium high heat, warm milk, garlic, rosemary, and salt until milk starts to simmer (NOT BOIL).
  3. Slowly pour polenta into milk while gently whisking, turn burner down to low.
  4. Add butter to the polenta and stir every 10 minutes for about 30 min. If polenta starts looking dry, whisk in more milk in 1/2 cup increments. 
  5. In a sauté pan, add a teaspoon of olive oil and the scallions. Sauté until the scallions are wilted.
  6. Once polenta is finished, remove rosemary sprigs and stir in freeze-dried chicken bone broth. Season with salt and pepper to taste.
  7. Plate with roasted tomatoes, sauteed scallions, and grated parmesan cheese.