Gluten Free Classic Polenta

Total time40 min

Prep time5 min

Cook time35 min

This creamy, slow-simmered polenta is pure comfort in a bowl. Coarse-ground cornmeal is whisked into a milk-and-water base and stirred patiently until it turns thick, smooth, and pulls away from the sides of the pan in that classic ribbon of a spoon trail. Butter and freshly grated Parmesan get worked in at the end, melting into the hot cornmeal until every bite turns glossy and rich, with a good crack of black pepper to finish. It’s the kind of dish that rewards a little stirring with a huge payoff — silky, savory, and endlessly versatile as a base for roasted vegetables, braised meats, or a simple sauce. No pasta, no bread, no flour-based thickeners — just cornmeal doing what it does best. This one’s a natural fit for a gluten free table and just as good served straight from the pot.

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Ingredients

4 servings

4 cups water
1 cup whole milk
1 tsp kosher salt
1 cup coarse-ground cornmeal (polenta)
Quaker Corn Meal Yellow - 24 Oz Bobs Red Mill Organic Medium Grind Cornmeal Bobs Red Mill Cornmeal Medium Grind - 24 Oz Bob's Red Mill Medium Grind Cornmeal Bob's Red Mill Coarse Grind Cornmeal
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3 tbsp unsalted butter, cut into pieces
½ cup parmesan cheese, finely grated
freshly ground black pepper, to taste

Instructions

1
Combine the water, milk, and salt in a large heavy-bottomed saucepan and bring to a boil over medium-high heat.
2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.

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