Vegetarian Dijon-Thyme Corn Polenta

Total time30 min

Prep time5 min

Cook time25 min

This creamy, slow-stirred polenta gets its tang from a generous spoonful of Dijon mustard and fresh thyme, whisked in until the whole pot turns smooth and glossy. Coarse-ground cornmeal cooked low and slow is the secret to that satisfying, spoon-clinging texture, pulling away from the pan's sides right as it hits that perfect creamy stage. Finely grated Parmesan melts in at the end for a salty, nutty finish that rounds out the mustard's sharp edge beautifully. A few fresh thyme sprigs scattered on top make it look as good as it tastes, whether you're serving it as a side or building a bowl around it. It's a comforting, cheese-flecked dish that fits neatly into a vegetarian spread, and it comes together in one pan with minimal fuss.

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Ingredients

4 servings

3 cups chicken broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson 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
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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
1 tbsp dijon mustard
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ cup finely grated parmesan cheese
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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