Creamy stone-ground cornmeal simmers slowly in water until it turns thick and velvety, the kind of polenta that pulls cleanly from the pan and holds a spoon channel with ease. What really sets this bowl apart is the glossy maple-Dijon sauce drizzled over the top — a smart balance of sweet maple syrup, sharp mustard, olive oil, and a whisper of smoked paprika and apple cider vinegar that wakes up every bite. Fresh scallion greens finish it with a clean, savory bite that cuts through the richness. It's comforting, a little bit fancy, and easy enough for a weeknight bowl or a dinner party side. This one's a great fit for a dairy free table, coming together in under 40 minutes with minimal hands-on effort. Simple pantry staples do all the heavy lifting here, so the flavor stays front and center from the first bite to the last.
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Learn more →4 servings
Bring 4 cups of water to a boil in a medium saucepan over high heat. Add the salt, then reduce the heat to medium-low.
Slowly pour the cornmeal into the simmering water in a thin, steady stream, whisking constantly to prevent lumps from forming.
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