Here’s the basic drill: grab that lonely box of cornmeal (you can use any old kind, just make sure it’s the fine-ground kind. Otherwise you will be making grits, which are also wonderful, but we’re after polenta here!). Boil up some water mixed with milk, and whisk, whisk, whisk in the cornmeal. You’ll want to stir it for about five minutes until it is smooth and creamy. Now comes the part that takes it from good to great: toss in about one cup of fresh corn kernels, some butter and a handful of grated Parmesan cheese. A little salt and pepper to taste, and finally, about a tablespoon of fresh thyme.
Now THAT’S a side dish…move on over, mashed potatoes. The polenta is in town!
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You have just affirmed the idea that I should indeed make polenta tonight to go under my oxtail stewa…and I just happen to have ears of corn in the fridge and oodles of fresh lusciously green thyme in the garden!
Sounds like the perfect perfect supper!
This recipe definitely caught my eye. I love creamy polenta. I can’t wait to make this, thanks for the idea!
My pleasure – hope you love it!
I have never made polenta. In fact, I don’t think I’ve ever eaten it either! This looks creamy and dreamy – I must try it!
Oh my gosh, you must have polenta as soon as possible – it is the best!! And I think you’ll love this recipe as a first polenta experience.
It’s been a while for polenta and me, but I’ve felt it nudging at the back of my mind. So, either you’re reading my mind — again! — or I’m reading yours.
And throwing some corn in is always a good idea.
Yes – gotta use our wonderful fresh corn while we still can!
I made this for the first time on the day after you posted it and it is AMAZING. Total hit. I’ve made it many times since, and I’m having it for dinner right now! Small bowl of polenta, glass of wine and a salad! Love! Thanks
Sounds like the world’s best dinner to me. Hurray!