Name: Creamy Polenta with Corn and Thyme
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups chicken broth (or vegetable broth for vegetarian); 1 cup stone-ground yellow cornmeal; 1 cup fresh or frozen corn kernels; 1 tablespoon chopped fresh thyme; 2 tablespoons butter; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

Why You’ll Love Creamy Polenta with Corn and Thyme Recipe

You’ll love this recipe because it’s simple, fast, and full of flavor. The base of the polenta is silky and mild, allowing the sweet bursts of corn and the earthy aroma of thyme to shine through. It elevates a basic side dish into something special without adding complexity. It’s gluten-free (assuming the cornmeal is pure) and works well when you want something a little different than the usual rice or potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup milk
1 ½ cups water
½ cup fine cornmeal (polenta‑style)
1 cup corn kernels
2 tablespoons butter
½ cup grated Parmesan cheese
Sea salt and freshly ground black pepper (to taste)
1 tablespoon fresh thyme, chopped, plus extra for garnish

Directions

Combine the milk and water in a medium saucepan and bring to a boil.
Once boiling, whisk in the cornmeal briskly, continuing to whisk until the mixture becomes smooth and creamy (about 5 minutes).
Stir in the corn kernels, butter, and grated Parmesan cheese. Mix for another minute so everything melds together.
Taste and season with salt and freshly ground pepper as needed.
Finally, stir in the chopped fresh thyme, garnish with a little more thyme if you like, and serve immediately while creamy.

Servings and timing

Yields: about 4 servings
Prep time: ~5 minutes
Cook time: ~5 minutes
Total time: ~10 minutes

Variations

Swap the fresh thyme for fresh basil or oregano for a different herb profile.
Use frozen corn (thawed) instead of fresh, if fresh isn’t available.
For a richer flavor, replace part of the water with vegetable broth or chicken broth.
Mix in sautéed mushrooms or roasted cherry tomatoes for extra texture and taste.
For a dairy-free version, skip the butter and Parmesan and instead stir in a little olive oil and a plant-based cheese alternative.

Storage/Reheating

This dish is best served fresh, as the polenta will firm up as it cools. If you need to store leftovers:

Store: Place cooled leftovers in an airtight container and refrigerate for up to 2 days.
Reheat: To reheat, warm gently over low heat on the stove, adding a splash of milk or water and stirring to restore the creamy texture. Alternatively, microwave in short bursts, stirring in between and adding liquid as needed until smooth.

FAQs

What type of cornmeal should I use?

Use fine-ground cornmeal labeled for polenta or simply “fine cornmeal.” Avoid coarse grits, as the texture will be different.

Can I use frozen corn instead of fresh corn?

Yes — thawed frozen corn works fine and makes the recipe more convenient when fresh corn isn’t available.

Does the corn need to be cooked before adding?

Not necessarily. The recipe adds raw corn kernels into the hot polenta and lets them cook for about a minute. If you prefer softer corn, you can blanch it for about 5 minutes and drain before adding.

Can I make this ahead of time?

It’s best to serve it right away while it’s creamy and smooth. If made ahead, the polenta will firm up and lose that desirable texture.

Can I reheat leftovers and maintain the texture?

Yes — when reheating, add a splash of milk or water and stir gently to bring back the creaminess. Avoid overheating quickly which can make it grainy.

Is this dish gluten-free?

Yes, assuming the cornmeal you use is pure (without additives containing gluten). Cornmeal is naturally gluten-free.

What can I serve this dish with?

It pairs beautifully with grilled or roasted meats like steak, chicken, or fish, hearty salads, or roasted vegetables. It can also replace pasta for a vegetarian main topped with sauce or sautéed veggies.

Can I add more flavor like garlic or spices?

Certainly. You could add a minced garlic clove when cooking the corn, or sprinkle in smoked paprika or chili flakes for a subtle spicy or smoky note.

How can I make it vegan?

Use a plant-based milk and vegan butter, and skip the Parmesan or use a vegan cheese alternative. You may need to adjust seasoning since the cheese adds salt and flavor.

Why did my polenta become lumpy or grainy?

This often happens if the cornmeal is added too fast without whisking, or if the heat is too high causing rapid bubbling. Whisk continuously as you add the cornmeal, keep the heat moderate, and add extra liquid if needed to maintain smoothness.

Conclusion

This creamy polenta with corn and thyme is a standout side dish that offers rich yet approachable flavors and textures. It’s quick enough for a weekday meal yet special enough for diners when you’re entertaining. Whether you serve it alongside grilled meats or as a vegetarian main with added veggies, it brings warmth and comfort to the table. Give it a try and let the sweet corn and fresh thyme transform a humble base into something delicious and memorable.