Vegetarian Maple-Dijon Corn Polenta

Total time40 min

Prep time10 min

Cook time30 min

Creamy stone-ground polenta gets whisked low and slow until it's rich and spoonable, then finished with a glossy maple-Dijon sauce that brings tangy, smoky depth to every bowl. Smoked paprika and apple cider vinegar cut through the sweetness of the maple syrup, while a scattering of fresh scallion greens adds a sharp, bright finish. It's comfort food with a little edge — cozy enough for a weeknight, dressed-up enough for guests. The coarse cornmeal cooks down into a thick, luxurious base that holds its own under that bold, saucy drizzle. This one's a genuinely satisfying pick for a vegetarian table, no meat in sight, just great texture and layered flavor in every bite.

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Ingredients

4 servings

For the polenta

4 cups water
1 cup stone-ground cornmeal (polenta-style, coarse or medium grind)
McEwen & Sons Stone Ground Yellow Cornmeal 2 lbs
See all
½ tsp salt
2 tbsp butter
½ cup finely grated parmesan cheese
¼ tsp black pepper

For the maple-Dijon sauce

3 tbsp maple syrup
2 tbsp dijon mustard
1 tbsp olive oil
1 tsp apple cider vinegar
¼ tsp smoked paprika

For serving

3 scallions, green tops only, thinly sliced

Instructions

1
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.
2
Slowly pour the cornmeal into the simmering water in a thin, steady stream, whisking constantly to prevent lumps from forming.

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