Creamy Polenta Recipe Is An Authentic Italian Side Dish (Gluten-free) by Chef Gigi

Mashed potatoes are the bomb, but sometimes you need to change things up a bit! Polenta is an Italian dish made with cornmeal. Polenta can be served creamy or allowed to solidify and be baked, grilled or fried. This is how I make creamy polenta at home. Creamy polenta is so heartwarming after a long day. Give it a try!

To make rich and creamy gluten-free polenta you will need just low-sodium chicken broth, polenta, butter, ricotta cheese or cream cheese and Parmesan cheese. The polenta cooks up on the stovetop in about 30 minutes.

Polenta, which has some health benefits, can be a base for so many foods. Ladle Italian pot roast (stracotto), chicken marsala or Ragù Alla Bolognese over it or serve as-is with a pat of butter for a side dish.

Fun Fact: Most Italian farmers ate polenta at every meal – breakfast, lunch and dinner.

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes 
Total Time: 35 minutes
Servings: 6

Ingredients

• 4 cups low-sodium chicken broth
• 1 cup medium-grain white or yellow polenta (cornmeal)
• 1/2 cup butter
• 1/4 cup ricotta or cream cheese
• 1/4 - 1/2 cups Parmesan cheese

Here’s how to make it:

1. Bring the chicken broth to a boil over high heat in a thick-bottomed 3- to 4-quart saucepan.
2. Quickly whisk in the dry polenta until fully incorporated. Bring heat to low, add butter in several additions, stirring after each addition to incorporate.
3. Continue to cook, stirring occasionally, so it doesn't stick to the bottom of the pan, for about 25 minutes.
4. Finish by stirring in the ricotta or cream cheese and top with grated Parmesan.
   

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