Go Back
+ servings
gluten free cheesy polenta topped with zucchini, corn and herbs, served on a white plate
Print Recipe
5 from 11 votes

Gluten Free Cheesy Polenta with Squash and Herbs

This gluten free polenta recipe allows you to enjoy creamy and cheesy polenta without any of the guilt! Served with squash, corn and fresh herbs, this dish is easy, fresh, tasty and full of flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 273.4kcal
Author: Anjali Shah

Ingredients

  • 1 cup gluten free instant polenta make sure it has one ingredient: 100% cornmeal and that it's certified gluten free
  • 4 cups water
  • 1 tsp salt
  • 1/4 cup 1% organic milk
  • 4 ounces herbed goat cheese you can buy herbed goat cheese at the grocery store, or make your own by mixing plain goat cheese with a mixture of your favorite fresh herbs!
  • 1 tsp extra virgin olive oil
  • 2 medium-large yellow squash sliced into thin rounds
  • 2 medium-large zucchini sliced into thin rounds
  • 2 ears corn kernels cut from the cob or frozen corn thawed
  • 4-5 garlic cloves minced
  • 1/4 cup chopped fresh basil leaves
  • 1/8-1/4 tsp crushed red pepper
  • Salt and pepper to taste

Instructions

  • Bring 1 quart of water and 1 teaspoon of salt to boil in a large saucepan or small Dutch oven over medium-high heat. Reduce heat to medium-low and whisk in polenta; continue to cook, whisking frequently until polenta thickens to a soft, but not soupy consistency. Keep warm, adding water and stirring frequently to keep polenta soft. When the polenta is almost ready, stir in the milk. This will literally take you 3 minutes (and then the polenta is ready!).
  • Cut all your veggies, and cut the corn kernels off the cob. I like to hold the ear of corn vertically in a large bowl and then run my knife down the sides. That way the little kernels don’t go sprinkling all over my kitchen floor as I cut the corn off the cob.
  • Heat oil in a large skillet over medium-high heat. Add zucchini and yellow squash; sauté until squash is soft but still holds its shape, about 5 minutes. Add corn, crushed red pepper, and garlic; sauté to lightly cook. Stir in basil and a sprinkling of salt and pepper to taste.
  • Stir in about 1 oz goat cheese into the polenta right before you serve it. To serve: Pour 1 ladle-full of polenta into a plate, top with a portion of the squash mixture. Top with about 1/2-1 oz crumbled goat cheese per serving.

Notes

Top Tips For Making Cheesy Polenta
  • If you choose to use instant polenta, this recipe will take the least amount of time. But you can use one of the other polenta options (coarse, medium, stone ground) and it will work just as well!
  • Keep stirring the polenta when cooking to keep it soft.
  • Polenta can be made ahead of time and reheated, simply add 1/4-1/2 cup of water, cover, and reheat in the microwave or on a low heat.
  • To cut the corn easily without having corn kernels fly everywhere, use two bowls: one large and one small. Put the small bowl upside down in the large bowl. Then stand the corn on top of the smaller bowl and use a sharp knife to slice down along the cob.  
  • Feel free to substitute the veggies and cheese with your favorites to change up this recipe!

Nutrition

Calories: 273.4kcal | Carbohydrates: 28g | Protein: 10.9g | Fat: 8g | Sodium: 113.2mg | Fiber: 3.8g | Sugar: 5.7g