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
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.
Nutritional Information*
Per serving | Servings: 4
Calories: 251 kcal**
Carbohydrates: 28.3 g**
Protein: 8 g**
Fat: 12.3 g**
Saturated fat: 6.8 g**
Cholesterol: 32 mg**
Fiber: 2.3 g**
Sodium: 735 mg**
Potassium: 194 mg**
Calcium: 186 mg**
Iron: 1.18 mg**
Vitamin A: 113 µg RAE**
Vitamin C: 1 mg**
Vitamin D: 0.9 µg**
Generated: 2026-11-05T22:18:36+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary.
**This value excludes unavailable contributions for this nutrient and is not a complete total.