This creamy polenta simmers low and slow in chicken broth until it turns thick, glossy, and irresistibly spoonable, no lumps in sight. Stone-ground cornmeal gives it that satisfying, slightly toothsome texture, while garlic-infused oil and a generous handful of grated Parmesan fold in for savory depth. Dried dill and parsley bring that unmistakable ranch flavor, rounded out with a touch of black pepper, and a shower of fresh chives on top adds a bright, herby finish. It's the kind of cozy, comforting bowl you can eat on its own or spoon underneath roasted vegetables or a saucy protein. Since cornmeal is naturally grain-based without any wheat involved, this one is a genuinely solid pick for a gluten free table. Serve it hot, right out of the pot, while it's at its creamiest.
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Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low. Whisk in the cornmeal in a slow, steady stream, whisking constantly to prevent lumps from forming.
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