Gluten Free Herbed Polenta
Creamy, golden, and loaded with fresh herbs, this polenta is pure comfort food that happens to be naturally free of gluten — no substitutions or specialty flours required. Coarse-ground cornmeal simmers low and slow in a rich chicken broth base until it turns thick, glossy, and spoonable, then gets finished with butter and a generous handful of finely grated Parmesan. The trio of parsley, thyme, and chives folded in at the end gives every bowl a bright, garden-fresh lift that keeps it from feeling heavy. One thing that trips people up with polenta is the technique — whisking the cornmeal in slowly and then switching to a wooden spoon for a patient 20-minute stir is what gets you that silky, pull-away-from-the-pan consistency. This recipe makes four servings, so it's just as at home on a weeknight dinner table as it is plated up for guests alongside roasted meat or braised vegetables. A little extra Parmesan on top right before serving is optional, but honestly, don't skip it.
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Learn more →Ingredients
4 servings
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tsp kosher salt
- 1 cup coarse-ground cornmeal (polenta)
- 2 tbsp unsalted butter
- ½ cup finely grated parmesan cheese
- 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)
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.
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