Cornmeal simmers low and slow in a fragrant broth spiked with cumin, coriander, smoked paprika, cinnamon, and turmeric until it turns lush and creamy, pulling clean away from the sides of the pan. A finish of melted Parmesan and butter rounds out the spoonable texture, while a bright hit of lemon juice keeps all those warm spices lifted rather than heavy. Garlic-infused oil drizzled over the top adds a savory backbone without any actual garlic pieces to fuss with, and scattered scallions and fresh cilantro bring a clean, herby snap to each bite. It's a cozy, richly spiced bowl that works beautifully as a light meal or a base for roasted vegetables and proteins. This one is a solid pick for a gluten free table, since the whole dish is built on grain-based comfort rather than anything that needs swapping out.
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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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