Coarse-ground polenta simmered low and slow turns velvety and thick, whisked with butter and finely grated Parmesan until every spoonful is rich and cheesy. A reduced balsamic maple glaze gets swirled in right at the end, giving each bowl a glossy, sweet-tangy finish that plays beautifully against the savory polenta underneath. A shower of fresh scallion greens on top adds color and a little bite, rounding out a dish that feels far more special than the short ingredient list suggests. It's a cozy, spoonable side or light main that comes together with basic pantry staples and a little patience at the stove. This one's a solid pick for a gluten free table, no fuss required.
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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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