Coarse stone-ground cornmeal cooks up into a deeply creamy, slow-simmered polenta, whisked constantly to keep it silky and lump-free. Melted Parmesan and a good crack of black pepper give it that rich, savory backbone before the toppings even hit the bowl. The real star is the glossy maple-Dijon sauce — tangy, a little smoky from the paprika, and sweetened just enough to play against the sharp mustard. A scatter of fresh scallion greens on top adds color and a clean, sharp bite that cuts through all that creaminess. It's a comforting, spoon-tender bowl that works beautifully as a cozy side or a light main, and it's a solid pick for a gluten free table since cornmeal-based polenta is naturally suited to that way of eating.
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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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