Slow-cooked coarse-ground polenta gets whisked to a lump-free, spoon-coating consistency, then simmered low and slow until every grain turns tender and the whole pot pulls away from the sides in one glossy mass. That patient stovetop method is what gives this dish its signature creamy texture, no shortcuts needed. A tangy-sweet balsamic and maple glaze gets reduced down to a syrupy finish, with a hint of garlic-infused olive oil and an optional pinch of red pepper flakes for a little heat. Fresh scallion greens scattered over the top add a crisp, bright contrast to the warm, glossy bowl underneath. It's a comforting, restaurant-style side that comes together with basic pantry staples and one saucepan for the glaze, making it a genuinely solid pick for a dairy free spread.
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Combine the water, chicken broth, and salt in a medium saucepan and bring to a boil over high heat.
Reduce the heat to medium-low. While whisking constantly, pour the polenta into the liquid in a slow, steady stream. Continue whisking for 2 minutes until no lumps remain, then switch to a wooden spoon.
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