Warm cornmeal simmers low and slow in a savory broth until it turns thick, creamy, and irresistibly smooth, taking on a golden hue from turmeric and smoked paprika. Cumin and coriander bring earthy depth, a touch of cinnamon adds warmth, and a pinch of cayenne gives it just enough heat to keep things interesting. Finished with a bright squeeze of lemon juice and a generous drizzle of garlic-infused oil, every spoonful carries that rich, rounded flavor without feeling heavy. Scattered scallions and fresh cilantro add a pop of color and a fresh, herby lift right before serving. It's a comforting, spice-forward bowl that works beautifully as a side or a base for roasted vegetables and proteins, and it's a great choice to keep in your dairy free rotation.
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Combine the water and chicken broth in a medium saucepan and bring to a boil over medium-high heat.
Whisk in the cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne (if using), and salt. Reduce the heat to medium-low.
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