Creamy polenta gets its cozy, spoonable texture from a slow whisk-and-stir process, simmered in broth until every grain of cornmeal softens into a thick, glossy pool. A whisk of Dijon mustard threads sharp, tangy depth through the whole pot, while fresh thyme leaves add an earthy, herbal lift that keeps things from tasting one-note. Cornmeal is a naturally gluten free grain, which makes this dish an easy, reliable base to build on for anyone navigating a gluten free kitchen. The finished polenta pulls away from the sides of the pan and holds its shape on a spoon before slowly settling back down — that's your cue it's ready to serve, warm and glossy, straight from the pot. Finish it with a few fresh thyme sprigs on top for a little color and fragrance, and it's a comforting side that works just as well solo as it does under a saucy main.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
