In a medium saucepan, bring the coconut milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 5 minutes, stirring often.
Add 1 cup of the milk and stir. Continue to stir and simmer for 6 to 7 more minutes. Stir in the remaining 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 6 to 7 minutes.
Stir in the butter, salt and pepper. Serve immediately and top with chives.
Notes
This recipe is gluten-free adaptable: just be sure to use a brand of polenta that is known to be GF.
Using regular coconut milk for this recipe (instead of the light version) will turn out a much more creamy polenta.
Do not use quick-cooking polenta for this recipe as it is not cooked in the same manner.