Gluten-Free Creamy Polenta

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.

Prep: 15 min Cook: 30 min Total: 45 min Serves: 4

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 October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Creamy Polenta: When preparing this salads and sides recipe, coarse cornmeal is often milled alongside wheat, so use one labeled gluten-free, as listed, along with the nutritional yeast and vegan butter. Stir with a spoon kept separate from one used for wheat doughs.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for coarse cornmeal, water or unsweetened plant-based milk, nutritional yeast. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 cup coarse cornmeal (gluten-free) Shop
4 cups water or unsweetened plant-based milk (like almond or soy) Shop
1 tsp salt
2 tbsp nutritional yeast (optional, for cheesy flavor) Shop
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)

193

Calories

Protein

33g

Carbs

17g

Fat

Fiber

231mg

Sodium

Tips & Notes

Thickening polenta bubbles and spits hot cornmeal. Use a long-handled whisk or wooden spoon, keep the heat low once it thickens, and stand back a little when you lift the lid to stir.
If you cook it in plant-based milk, choose one labeled gluten-free (oat milk especially) and stir the bottom of the pan often. Milk scorches more easily than water during the long simmer.
Leftover polenta sets firm. Spread it in an oiled dish, chill it, then cut squares and pan-fry until crisp, or whisk a splash of hot water into it over low heat to make it creamy again.

Common questions

How long does Gluten-Free Creamy Polenta take?

Gluten-Free Creamy Polenta takes about 45 minutes: 15 minutes to prep and 30 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Creamy Polenta with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Creamy Polenta?

Check coarse cornmeal, water or unsweetened plant-based milk, salt before they go into Gluten-Free Creamy Polenta. Coarse cornmeal is often milled alongside wheat, so use one labeled gluten-free, as listed, along with the nutritional yeast and vegan butter. Stir with a spoon kept separate from one used for wheat doughs.

How should leftover Gluten-Free Creamy Polenta be stored?

Leftover polenta sets firm. Spread it in an oiled dish, chill it, then cut squares and pan-fry until crisp, or whisk a splash of hot water into it over low heat to make it creamy again.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

Recipes and images may be created with AI assistance. They pass automated checks, and the team reviews flagged items.