Polenta with Corn and Thyme

Name: Polenta with Corn and Thyme
Yield: 4 servings
Ingredients: 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

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

Source: Everyday Food, October 2010

Servings

Ingredients

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

Directions

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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Reviews

How would you rate this recipe?

kimquinn1959

9 JUN, 2018

I love polenta, grits, cornbread, anything corn. The measurements were spot on and loved the thyme with the corn. My one addition was to add fresh sage also, fresh from my own garden. I think sage and corn and black pepper sing together. Thank you for this dish!
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