Gluten Free Balsamic Maple Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

Stone-ground cornmeal simmers low and slow until it turns lusciously creamy, the kind of polenta that pulls away from the pan in soft, glossy waves. Butter and finely grated Parmesan get stirred straight in at the end, giving each bowl a rich, savory depth that needs almost nothing else. A quick reduction of balsamic vinegar and maple syrup cooks down into a glossy, tangy-sweet glaze that plays beautifully against the mellow cornmeal base, and a scatter of fresh thyme adds a little herbal lift right before serving. It's comfort food with a little flair — great as a side or a light meal on its own. Since the base here is naturally cornmeal rather than anything wheat-based, this one is a genuinely solid pick for a gluten free spread.

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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
½ cup parmesan cheese, finely grated
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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