Classic Polenta with Herbs and Parmesan

This recipe makes soft polenta the consistency of mashed potatoes. If you’re making firm polenta to cut into squares to broil, grill, or fry, use 61/2 cups of water instead of 7. After it’s cooked, spread the polenta in a 9" × 13" pan that has been prepared with gluten-free nonstick spray and chill for at least 3 hours.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8


  • 7 cups water
  • 2 Tbsp. salt
  • 2 cups yellow cornmeal
  • 2 oz. unsalted butter
  • 2 cloves garlic, minced
  • ½ medium onion, peeled and finely minced
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • ½ cup grated Parmesan cheese
  • ½ tsp. ground black pepper


  • Bring the water to a boil.
  • Add salt, and using your hand to drop the cornmeal into the boiling water, let the cornmeal slip slowly between your fingers to make a very slim stream. You should be able to see each grain. Don’t dump the cornmeal into the water or you will get a mass of glue.
  • Stir constantly while adding the cornmeal. Reduce heat to a simmer and keep stirring for about 20 minutes as it thickens.
  • Stir in the butter, garlic, onion, herbs, Parmesan cheese, and pepper. Serve immediately.