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! 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 this time of year you can take it to a whole new level with a couple of ears of corn, along with a handful of fresh herbs.
Herbs are just so dang pretty, aren’t they?
Here’s how you make polenta with corn and thyme!
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!).
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 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.
Now THAT’S a side dish…move on over, mashed potatoes. The polenta is in town!
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Polenta with Corn and Thyme
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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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
- 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.
- Add in corn, butter and cheese and stir for one more minute. Season to taste. Stir in thyme and serve immediately.
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 :D
Sounds like the world’s best dinner to me. Hurray! :)