Gluten-Free Creamy Polenta
By the Gluten Free Recipes team ·
This luxuriously smooth and creamy gluten-free polenta, a comforting side dish that’s both simple and satisfying. Its rich, velvety texture is perfect for soaking up savory sauces or serving as a base for your favorite toppings.
At a glance: This medium salads and sides recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 6 ingredients — including coarse cornmeal, water or unsweetened plant-based milk, salt — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Creamy Polenta: When preparing this salads and sides recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Creamy Polenta: This recipe is naturally gluten-free as it uses cornmeal as its base, avoiding any gluten-containing grains. Always ensure your cornmeal is certified gluten-free.
Ingredients
- 1 cup coarse cornmeal (certified gluten-free)
- 4 cups water or unsweetened plant-based milk (like almond or soy)
- 1 tsp salt
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
- 2 tbsp vegan butter or olive oil
- 0.25 tsp black pepper
Instructions
- 1
In a large, heavy-bottomed saucepan, bring the 4 cups of water or plant-based milk to a rolling boil over medium-high heat. Add 1 teaspoon of salt to the boiling liquid.
- 2
Slowly whisk in the 1 cup of coarse cornmeal in a steady stream to prevent lumps from forming. Continue whisking vigorously for about 2-3 minutes until the mixture begins to thicken.
- 3
Reduce the heat to low, cover the saucepan, and let the polenta simmer gently. Stir frequently with a wooden spoon or whisk every 5-7 minutes to prevent sticking and ensure even cooking, for approximately 25-30 minutes, or until the polenta is thick and creamy.
- 4
Once the polenta has reached your desired consistency, stir in the optional 2 tablespoons of nutritional yeast, 2 tablespoons of vegan butter or olive oil, and 0.25 teaspoon of black pepper. Continue stirring until the butter is melted and everything is well combined, about 1-2 minutes.
- 5
Taste the polenta and adjust salt and pepper as needed. Serve immediately while hot and creamy, or spoon into a greased dish and let it cool to firm up for slicing and pan-frying later.
Nutrition (per serving)
Tips & Notes
- Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
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