Side Dish: United States – Creamy Parmesan Polenta with Thyme and Lemon Zest

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (240 ml) stone-ground polenta (coarse cornmeal)
3 cups (720 ml) water
1 cup (240 ml) whole milk (or additional water)
1 tsp (5 ml) kosher salt, plus more to taste
2 tbsp (30 ml) unsalted butter
1 / 2 cup (50 g) finely grated Parmigiano-Reggiano
1 tsp (5 ml) finely chopped fresh thyme leaves
1 tsp (5 ml) finely grated lemon zest
Freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing (optional)

Show original ingredient measurements

1 cup (240 ml) stone-ground polenta (coarse cornmeal)
3 cups (720 ml) water
1 cup (240 ml) whole milk (or additional water)
1 tsp kosher salt, plus more to taste
2 tbsp (30 ml) unsalted butter
1 / 2 cup (50 g) finely grated Parmigiano-Reggiano
1 tsp finely chopped fresh thyme leaves
1 tsp finely grated lemon zest
Freshly ground black pepper, to taste
Extra-virgin olive oil, for finishing (optional)

Instructions

In a medium saucepan, bring the water, milk, and salt to a gentle simmer over medium heat.
While whisking, slowly rain in the polenta to prevent lumps. Reduce heat to low so the mixture barely bubbles.
Cook, stirring frequently with a wooden spoon, until thick, creamy, and tender, 20–30 minutes. If it thickens too quickly, whisk in hot water a splash at a time to maintain a silky consistency.
Stir in the butter, Parmigiano-Reggiano, thyme, and lemon zest. Season with black pepper and adjust salt to taste. If desired, loosen with a bit more hot water for a soft, spoonable texture.
Serve warm, drizzled with a little olive oil if you like. Spoon Veal Marsala alongside so the sauce can mingle with the polenta.