Creamy cornmeal is slowly whisked into simmering broth and cooked low and slow until it turns thick, glossy, and irresistibly spoon-coatable. Sharp Dijon mustard and fresh thyme leaves stir in at the end, giving the polenta a savory, herby bite that cuts through its richness. The broth-based cooking liquid does a lot of the flavor-building work here, so every bite tastes deeply savory long before you get to the finish. A quick garnish of fresh thyme sprigs adds a little extra brightness and makes it feel special enough for a dinner party, even though it only takes one pot and about twenty minutes of stirring. This one's a solid pick for a dairy free spread, whether you're serving it alongside roasted vegetables or as a creamy base under braised meat. It's comfort food that still feels a little elevated, thanks to that mustardy, herbaceous twist on classic polenta.
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Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no dry clumps.
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