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Creamy Polenta with Thyme

Pair this delicious side dish with braised short ribs for a savory homemade meal.

  • Servings: 8
Creamy Polenta with Thyme

Source: The Martha Stewart Show, October Fall 2008


  • Coarse salt and freshly ground pepper
  • 1 1/4 cups yellow cornmeal
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme leaves, plus more for garnish


  1. In a large saucepan, combine 7 cups water, 2 teaspoons coarse salt, and 1/4 teaspoon pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low; simmer polenta, whisking frequently, until thickened and creamy, 10 to 15 minutes.

  2. Remove from heat. Stir in butter and thyme and season with salt and pepper. Garnish with thyme, and serve. If polenta thickens upon standing, stir in a little hot water.

Reviews (2)

  • maiyam 5 Nov, 2008

    I made this the other day and it was fantastic!!! It was so very creamy and wonderful, perfect for a fall afternoon. I also added some rosemary and sage and it worked very well.

  • keiblurr 15 Oct, 2008

    This was so easy to make. The only thing I would change next time is the amount of thyme. It was a bit over-powering.

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