New This Month

Polenta with Corn and Thyme


This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.

  • Servings: 4

Source: Everyday Food, October 2010


  • 2 tablespoons unsalted butter
  • 1 cup frozen corn kernels
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk
  • 1 1/2 cups water
  • 1/2 cup fine yellow cornmeal
  • 1/4 cup grated Parmesan
  • Coarse salt and ground pepper


  1. In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.

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