I like polenta, but it needs a lot of attention, a lot of water, and it needs to cook a long time. It also benefits from some seasoning. This version is savory, and I would serve it with a flavorful meat dish and perhaps a little marinara sauce and cheese. You could also make a sweet version substituting the chicken broth with rice, coconut or cow’s milk and season with cinnamon and maple syrup instead of pepper.


1 cup of polenta

4 cups of low sodium chicken broth or water

1/2 teaspoon of salt

1/4 teaspoon of pepper


A measuring cup, measuring spoons, a large sauce pan with a lid, wooden spoon.


Place all ingredients in the saucepan and set on medium heat and stir to incorporate the ingredients. Place the lid on the pan.

When the mixture begins to simmer (between 5-15 minutes) stir the pan, scraping the bottom to prevent the polenta from sticking and burning. Set the timer for 30 minutes and give it a good stir every 2-3 minutes. Yes, it’s tedious, but it’s delicious.

The polenta will be soft at first, but it will firm up as it cools. You can slice it with a knife when you eat it later.



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