Creamy stone-ground cornmeal simmers low and slow until it turns thick and spoonable, with that satisfying pull-away-from-the-pan texture that makes polenta so comforting. The real star is the maple-Dijon drizzle — a glossy whisk of maple syrup, tangy mustard, olive oil, apple cider vinegar, and smoked paprika that adds sweet, sharp, smoky depth to every bite. A scatter of fresh scallion greens on top brings brightness and crunch to balance all that richness underneath. Each bowl comes together in one pot with minimal cleanup, making it an easy weeknight option when you want something warm and satisfying. This dish is a great fit for a plant-based table, delivering all the cozy, creamy comfort of classic polenta without missing a beat.
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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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