Gluten-Free Polenta
Prep time
Cook time
Total time
The creamiest, savoury polenta...
Serves: 4
  • 1 cup/120g cornmeal
  • 4 cups/1 litre water, stock, or milk
  • 1 tbsp butter or oil (optional)
  • Herbs (optional)
  1. Bring water (or milk or stock) to the boil in a pan and pour in cornmeal in gentle stream, whisking to prevent lumps. Add your herbs, if using.
  2. This mixture gets very ‘spitty’, so as soon as pockets of air begin to explode, put the heat down low.
  3. Keep an eye on the mixture, stirring every so often to prevent it catching on the bottom. If it looks like it’s soaking up too much liquid and becoming sticky or gluey, then add another cup/250ml of water.
  4. It should be a thick consistency after around 40 minutes. The mixture should not be glue-like, nor should it be runny, but somewhere in between. It should pull away from the sides of the pan when you move it with a spoon.
  5. At this point you can enrich it by adding in butter or oil. This is purely optional and just lends a creamier, richer flavour, as well as a nice glossy sheen.
  6. Season with salt and pepper and serve.
Nutrition Information
Serving size: ¼ recipe (with no oil, milk or butter) Calories: 120 Fat: 0.2g Saturated fat: 0g Carbohydrates: 0.6g Sugar: 0.2g Fiber: 0.2g Protein: 2.6g
Recipe by Gluten Free Gateway at