Dairy Free Balsamic Maple Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

Creamy stone-ground cornmeal simmers low and slow until it turns thick, silky, and rich, with just a scrape of the spoon proving it's ready. The real star here is the balsamic maple glaze, reduced down to a glossy, tangy-sweet syrup that plays beautifully against the deep corn flavor of the polenta. A scatter of fresh thyme finishes each bowl with an earthy, fragrant lift that balances the sweetness of the glaze. It's a cozy, spoonable dish with layers of flavor in every bite, and it's a genuinely satisfying option to add to a dairy free rotation. Serve it as a side or dress it up as a light meal on its own — either way, the contrast of warm, creamy polenta and that bright balsamic reduction is what makes this one worth making again.

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Ingredients

4 servings

For the polenta

4 cups water
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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1 cup stone-ground cornmeal (polenta-style coarse grind)
2 tbsp butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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