Gluten Free Creamy Parmesan Polenta
Polenta is one of those dishes that feels indulgent and comforting without requiring much effort, and this version delivers in a big way. Stone-ground cornmeal is naturally free from gluten, so the foundation of this recipe is already working in your favor — no swaps or specialty flours needed. Simmered low and slow in a mix of chicken broth and whole milk, the cornmeal develops a rich, velvety texture that a quick-cook version simply can't match. Folding in butter and a full cup of finely grated Parmesan at the end takes it from simple side dish to something that feels genuinely restaurant-worthy. The key is patience — that 25 to 30 minutes of stirring is what gives you polenta that holds its shape and coats the spoon in the most satisfying way. A scatter of fresh chives on top adds a little color and a mild oniony bite that cuts through the richness beautifully. This makes four servings, so it's just as at home on a weeknight dinner table as it is alongside a special occasion roast.
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Learn more →Ingredients
4 servings
- 2 cups chicken broth
- 2 cups whole milk
- ½ tsp salt
- 1 cup stone-ground cornmeal (polenta)
- 2 tbsp unsalted butter
- 1 cup finely grated parmesan cheese
- ¼ tsp black pepper
For serving
- 1–2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Combine the chicken broth, whole milk, and salt in a large saucepan over medium-high heat, whisking occasionally, until the mixture just comes to a boil.
- 2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream to prevent lumps from forming.
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