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Herbed Polenta

Kristine Kidd
2 servings plus leftovers for White Bean Soup
Course Sunday Suppers
Servings 2

Ingredients
  

  • 1 tablespoon olive oil
  • ½ small onion, chopped
  • 4 cups water
  • 1 cup medium grind cornmeal
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme plus more for garnish
  • Coarse kosher salt and freshly ground black pepper

Instructions
 

  • Heat the oil in a heavy medium saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the water and bring to a boil. Gradually sprinkle in the cornmeal, whisking constantly. Reduce the heat to low and simmer until the polenta is thick and creamy, stirring frequently, about 25 minutes.
  • Mix the cheese and 1 tablespoon of the thyme into the polenta. Season to taste with salt and a generous amount of pepper. Spoon a generous amount of the polenta in the center of 2 warmed plates. Top with the braised chicken (or another topping). Sprinkle with additional thyme.
  • Spoon the remaining polenta onto a medium plate. Spread evenly. Cover and refrigerate to use in the White Bean, Chicken, Mushroom, and Butternut Squash Soup (see recipe below).
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