Description
This creamy polenta with corn and thyme is a cozy, comforting side dish featuring smooth polenta enriched with sweet corn and aromatic thyme, perfect for pairing with roasted meats or enjoying on its own.
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
Instructions
- Bring the chicken broth to a boil in a medium saucepan over high heat.
- Slowly pour in the cornmeal while whisking constantly to avoid lumps.
- Reduce the heat to low and simmer, stirring frequently, until the polenta is thick and creamy (about 20-25 minutes).
- Stir in the corn kernels and thyme, and cook for another 5 minutes.
- Remove from heat and stir in the butter and Parmesan cheese until melted and combined.
- Season with salt and pepper to taste, and serve warm.
Notes
- You can substitute vegetable broth for a vegetarian version.
- Fresh corn adds extra sweetness, but frozen works just as well.
- Add more broth or water if the polenta gets too thick.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
