Low Sodium Gluten Free Herbed Polenta

Total time30 min

Prep time5 min

Cook time25 min

About Fig

Fig 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 →

Ingredients

4 servings

4 cups low-sodium chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
See all
1 cup water
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup coarse-ground cornmeal (polenta)
2 tbsp unsalted butter
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh chives, finely chopped
¼ tsp black pepper, freshly ground

For serving

extra parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

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

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!