Vegan Dijon-Thyme Corn Polenta

Total time30 min

Prep time5 min

Cook time25 min

Creamy polenta gets its slow-cooked, spoon-coating texture from a steady stream of coarse cornmeal whisked into simmering liquid until every clump disappears and the mixture turns thick and glossy. Sharp Dijon mustard and fresh thyme leaves stir in right at the end, giving the dish a peppery, herbaceous edge that keeps it from tasting one-note. A finishing sprinkle of salt and black pepper rounds everything out, and a few thyme sprigs on top make it feel restaurant-worthy for so little effort. It's comforting, spoonable, and warm enough to serve as a side or build a whole bowl around. This one's a genuinely solid pick for a plant-based table, easy to scoop straight from the pot and serve while it's still steaming.

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Ingredients

4 servings

3 cups chicken broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.
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Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup water
1 cup coarse-ground cornmeal (polenta)
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp dijon mustard
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

1 tbsp fresh thyme sprigs, for garnish (optional)

Instructions

1
Combine the chicken broth and water in a medium saucepan and bring to a boil over medium-high heat.
2
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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