This creamy polenta gets its base from coarse stone-ground cornmeal, slowly whisked into simmering water until it turns thick and velvety, with a spoon dragged through leaving that perfect clean channel. The real star is the maple-Dijon sauce swirled over the top — a glossy mix of maple syrup, sharp mustard, olive oil, apple cider vinegar, and smoked paprika that brings sweet, tangy, smoky notes to every bite. A scatter of fresh scallion greens finishes each bowl with a bright, crisp bite that cuts through the richness underneath. It's comforting, slightly rustic, and easy to pull together in one saucepan without much fuss. This one is a solid pick for a Mediterranean Diet Friendly kitchen, leaning on whole grains and good olive oil for everyday flavor. Serve it as a warm side or dress it up with extra vegetables for a more complete meal.
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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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