Vegetarian 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, glossy, and completely lump-free, finished with a swirl of butter for extra richness. While that cooks, balsamic vinegar and pure maple syrup reduce down into a deep, glossy glaze that's equal parts tangy and sweet — the kind of contrast that makes a simple bowl of polenta feel special. A scatter of fresh thyme over the top adds an earthy, fragrant finish that ties the whole bowl together. Warm, comforting, and easy enough for a weeknight but pretty enough for guests, this one works beautifully as a vegetarian main or a hearty side. It's a solid pick to keep on repeat when you want something cozy without much fuss.

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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
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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