Creamy Polenta with Thyme
Pair this delicious side dish with braised short ribs for a savory homemade meal.
- Servings: 8
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
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.
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.