Vegetable and Thyme Polenta

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Credit: Michael Maddox
The National Culinary Review, February 2009


6 cups chicken stock, divided
3 cups polenta (coarse cornmeal)
3 T. thyme
2 t. salt
6 cups milk
1 cup sun-dried tomatoes
2 cups pearl onions
2 cups mushrooms


1) in heavy saucepan, whisk 3 cups chicken stock, polenta, thyme and salt.

2) Stir over medium heat until mixture comes to a simmer.

3) Gradually whisk in remaining 3 cups chicken stock and milk. Bring to a boil, whisking polenta often.

4) Reduce heat to low; cover, cool until polenta is thick, soft and creamy, stirring often, about 30 minutes.

5) Saute sun-dried tomatoes, pearl onions and mushrooms for 3-5 minutes, until tender.

6) Fold vegetables into polenta.


8 servings


Side, The National Culinary Review

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