Vegan Balsamic Maple Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

Creamy stone-ground cornmeal cooks low and slow until it turns thick, glossy, and irresistibly spoonable, with a wooden spoon doing all the work to coax out that perfect pull-away-from-the-pan texture. While the polenta simmers, balsamic vinegar and pure maple syrup reduce together into a deep, glossy glaze that turns almost jammy as it thickens on the stove. A crack of black pepper and a scatter of fresh thyme leaves finish the bowl with warmth and brightness, balancing the tangy-sweet drizzle against the mellow, corn-forward base. It's a striking dish for a dinner party starter or a cozy solo bowl, and it holds its own as a satisfying plant-based option any night of the week. Simple pantry staples and one saucepan make this an easy weeknight win that still feels a little bit special.

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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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