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Recipes » Polenta with Corn and Thyme

Polenta with Corn and Thyme

By Kate Morgan Jackson

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This easy recipe for polenta with corn and thyme pairs sweet corn with creamy polenta and the fresh taste of thyme for a side dish brimming with flavor!

polenta with fresh corn

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Polenta!  I think of it as the neglected side dish.

Sure, potatoes and pasta and rice are all wonderful in their ways, but they get all the love and attention, side dish-wise, and that poor old box of cornmeal sits neglected on the shelf day after day…so here I am to speak up for polenta in all its easy, creamy, dreamy wonderfulness.

Basic polenta is a snap to make, and you can take it to a whole new level with a couple of ears of corn, along with a handful of fresh herbs.

fresh thyme

Herbs are just so dang pretty, aren’t they?

ingredients you need to make this heavenly polenta recipe!

  • Milk
  • Water
  • Fine Cornmeal
  • Corn
  • Butter
  • Parmesan Cheese
  • Sea Salt and Pepper
  • Thyme (fresh is best but dried will work!)

Here’s how you make polenta with corn and thyme!

STEP 1: Grab that lonely box of cornmeal (you can use any 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!).

STEP 2: 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.

STEP 3: Now comes the part that takes it from good to great: toss in about one cup of corn kernels (fresh if you can find it), some butter and a handful of grated Parmesan cheese.  A little salt and pepper to taste, and finally, about a tablespoon of fresh thyme.

More tips for making this creamy side dish!

I can’t find fresh corn? Will canned corn or frozen corn work?

Frozen corn will be your best bet! Thaw it out first and then just stir it in the same way you would if you were using fresh.

I’ve got fresh corn, hurray! How do I cut the corn kernels off the cob?

Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.

Where can I find fine cornmeal?

It’s usually in the baking aisle of your supermarket. Or if you want to go all out and use the best cornmeal I know, you can order the fancy kind from the always fabulous Anson Mills.

Now THAT’S a side dish…move on over, mashed potatoes.  The polenta is in town!

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polenta with fresh corn

Polenta with Corn and Thyme


  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
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Description

This easy recipe for polenta with corn and thyme pairs sweet corn with creamy polenta and the fresh taste of thyme for a side dish brimming with flavor!


Ingredients

  • 1 cup whole milk
  • 1 1/2 cup water
  • 1/2 cup fine cornmeal
  • 1 cup corn kernels
  • 2 tablespoons butter
  • 1/2 cup freshly grated Parmesan cheese
  • Coarse salt and fresh ground pepper to taste
  • 1 tablespoon fresh thyme, chopped

Instructions

  1. Bring milk and water to a boil in medium pot. Pour cornmeal into pot in a slow steady stream, whisking briskly. Whisk until mixture is smooth and creamy, about 5 minutes.
  2. Add in corn, butter and cheese and stir for one more minute. Season to taste. Stir in thyme and serve immediately.

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

Equipment We Used For This Recipe

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2345.8 g203.5 mg11.3 g6.6 g0 g25.8 g1.6 g8.4 g28.6 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on September 18, 2012

Good for: Dinner Party, Labor Day, Thanksgiving

Last Post:
Guacamole Soup
Next Post:
Warm Shrimp and Blue Cheese Pasta Salad

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  1. donata thomas says

    September 18, 2012 at 4:54 pm

    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!

    Reply
    • Kate says

      September 19, 2012 at 6:14 am

      Sounds like the perfect perfect supper!

      Reply
  2. Miss McBooty says

    September 19, 2012 at 9:20 am

    This recipe definitely caught my eye. I love creamy polenta. I can’t wait to make this, thanks for the idea!

    Reply
    • Kate says

      September 21, 2012 at 9:10 am

      My pleasure – hope you love it! :)

      Reply
  3. Amanda @ Once Upon a Recipe says

    September 19, 2012 at 12:48 pm

    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!

    Reply
    • Kate says

      September 21, 2012 at 9:14 am

      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. :)

      Reply
  4. ruthie says

    September 19, 2012 at 4:36 pm

    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. ;)

    Reply
    • Kate says

      September 21, 2012 at 9:17 am

      Yes – gotta use our wonderful fresh corn while we still can! :)

      Reply
  5. Mary W says

    January 22, 2013 at 9:36 pm

    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 :D

    Reply
    • Kate says

      January 23, 2013 at 7:55 am

      Sounds like the world’s best dinner to me. Hurray! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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