Parmesan Polenta with Thyme
A creamy, savory polenta infused with garlic, fresh thyme, and Parmesan cheese. Fiber-rich, protein-packed, and easy to make, it’s a versatile side that pairs perfectly with meats, vegetables, or a hearty salad.
Equipment
- 1 small to medium pot
- 1 Whisk
- 1 Cutting board
- 1 knife
- Measuring cups and spoons
Ingredients
- 1 small shallot finely chopped
- 2 garlic cloves finely chopped
- 3 –4 sprigs fresh thyme leaves removed, plus extra for garnish
- 1 tsp red pepper flakes optional
- 4 cups chicken or vegetable stock
- 1 cup cornmeal
- ½ cup grated Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- Olive oil for drizzling
Instructions
- Prepare the Aromatics: Start by finely chopping your shallot and garlic. These ingredients are the flavor base of your polenta, so take care to chop them evenly for a consistent aroma. Strip the leaves from the thyme sprigs and set them aside. If you enjoy a bit of heat, measure out your red pepper flakes. Keeping all ingredients prepped and ready ensures the cooking process flows smoothly.
- Sauté the Shallots: Heat a drizzle of olive oil in a small to medium-sized pot over medium heat. Once the oil shimmers, add the chopped shallot. Cook for 2–3 minutes, stirring occasionally, until the shallots begin to soften and turn translucent. Avoid letting them brown too much, as the goal is to release their natural sweetness without bitterness.
- Add Garlic, Thyme, and Heat: Reduce the heat slightly and add the minced garlic, fresh thyme leaves, and red pepper flakes, if using. Stir continuously for about 1 minute, until the garlic becomes fragrant and the herbs release their aroma. This step infuses the oil with the base flavors that will carry through the entire dish.
- Bring Stock to a Boil: Pour in your chicken or vegetable stock and increase the heat to medium-high. Allow the liquid to come to a gentle boil, stirring occasionally to prevent any herbs or aromatics from sticking to the bottom of the pot. A rolling boil ensures the polenta will cook evenly when added.
- Incorporate the Cornmeal: Once the stock is boiling, gradually whisk in the cornmeal in a slow, steady stream. Whisk constantly as you add it to prevent lumps from forming. Lower the heat to medium-low if necessary. Polenta requires patience—whisking helps it cook into a smooth, creamy consistency rather than clumping.
- Cook Until Thickened: Continue whisking the polenta for about 5 minutes. You’ll notice it slowly thicken as it absorbs the liquid. Stir continuously to prevent sticking or burning, scraping the bottom of the pot gently. The texture should be creamy and slightly loose at this stage—it will thicken more as it cools.
- Add Cheese, Butter, and Seasonings: Once the polenta has thickened, reduce the heat to low. Stir in the grated Parmesan, unsalted butter, salt, and black pepper. Whisk thoroughly to combine. The cheese and butter melt into the hot polenta, creating a rich, savory flavor and a silky texture. Taste and adjust the seasoning if needed, adding a pinch more salt or pepper to suit your preference.
- Finish with Cream: Add the heavy cream to the polenta and whisk until fully incorporated. This step gives the polenta its signature creamy, indulgent texture and balances the flavors of the cheese and herbs. At this point, the polenta should be smooth, velvety, and glossy.
- Serve and Garnish: Spoon the creamy polenta onto plates or into a serving dish.Drizzle lightly with olive oil and sprinkle additional thyme leaves and a little extra grated Parmesan on top for visual appeal and extra flavor. The garnish adds a fresh herbal aroma and a subtle crunch from the cheese.
- Tips for Storage and Reheating: If the polenta cools and thickens too much, simply whisk in a bit more stock or cream over low heat until it loosens up again.This recipe reheats beautifully, making it ideal for meal prep or a make-ahead side dish. For variety, try adding other cheeses like Gruyere or Gouda, or stir in a dollop of sour cream or yogurt in place of cream for a tangy twist.
Notes
- Polenta is a versatile base that absorbs flavors beautifully—experiment with different stocks, herbs, or cheeses.
- Whisk constantly when cooking to avoid lumps and achieve a smooth, creamy texture.
- If the polenta thickens too much after cooling, stir in additional stock or cream over low heat to restore creaminess.
- Parmesan is classic, but Gruyère, Gouda, or Pecorino Romano work well for alternative flavors.
- Heavy cream can be substituted with sour cream or full-fat yogurt for a lighter or tangier version.
- Red pepper flakes are optional but add a subtle, warming heat that complements the thyme and Parmesan.
- Serve immediately for the creamiest texture, as polenta thickens as it cools.
