Low Sodium Balsamic Maple Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

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Ingredients

4 servings

For the polenta

4 cups water
1 tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup stone-ground cornmeal (polenta-style coarse grind)
2 tbsp butter
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
¼ tsp black pepper

For the balsamic maple glaze

¼ cup balsamic vinegar
3 tbsp pure maple syrup

For serving

1 tsp fresh thyme leaves (optional)

Instructions

1
Bring 4 cups of water and the salt to a boil in a medium saucepan over high heat.
2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the boiling water in a slow, steady stream to prevent lumps from forming.

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