See More:

Polenta

Plenty of corn

A bowl full of freshly made corn polenta is one of the world’s great grain dishes. Polenta is a traditional Italian pudding thickened with cornmeal. Freshly made, it has a soft, creamy, addictively delicious texture. It can also be served by cooling and hardening it, then slicing it and grilling or pan-searing it until it forms a beautiful crispy crust with a creamy interior.

Serving: Serves 4 - 6

Ingredients

1 splash vegetable oil
1 or 2 onions, chopped
few cloves garlic, minced
2 cups milk
2 cups chicken broth OR 2 more cups milk
1 cup coarse yellow cornmeal
1 cup frozen corn
1/2 cup grated Parmesan Cheese, or grated cheddar
sprinkle or two sea salt and freshly grated pepper

Instructions

Preheat your oven to 350°F (180°C).

Splash the vegetable oil in a large saucepan over a medium heat. Add the onions and garlic and sauté, stirring, until they just begin to turn golden brown, about 5 minutes.

Add the milk and broth and bring everything to a simmer. Add the cornmeal in a slow steady stream, whisking constantly to prevent lumping. Switch to a wooden spoon as soon as all the cornmeal is in the broth. The cornmeal will quickly thicken beyond the usefulness of a whisk.

Lower the heat and continue cooking, stirring frequently, until the mixture really thickens, 15 minutes or so.

Stir in the frozen corn, cheese and salt and pepper and serve immediately while the polenta is still soft and creamy with lots of melted butter. Alternatively pour into a loaf pan or baking dish. Bake for 15 minutes and refrigerate until firm.

To reheat, cut the polenta into thick slices and grill them. You may also toss the slices with more cornmeal and pan-fry them.

Comments

  1. Ren said: On Mar 16, 2013

    tried this today and added chopped red bell peppers and a sprinkle of grated cheddar cheese on top!!! Cant wait to try!

  2. K. said: On Oct 19, 2012

    Hello Michael,
    I love your show…..just plain, intuitive good cooking. Many thanks!
    I let the polenta set and then slice it about 2-3 cm thick, fry it in herbed butter. Remove, and top polenta with thinly sliced tomatoes, and top with cheese ( soft goat, cheddar,or feta, etc.) Broil until cheese melts. Serve on a bed of lightly sauteed kale or spinach……and top with a drizzle of a wasabi/lime/mayo and a criss-cross of reduced balsamic vinegar……yummy vegetarian dinner…even for meat-lovers.
    Your Fan……K. Patrick

  3. Michelle said: On Aug 25, 2012

    saw this on your show this morning and just making a list. did you not say you liked adding cream corn to it also? Do you need to up the corn meal quantity if you do this?

  4. Rodica said: On Nov 3, 2011

    It taste really good with Feta… (Romanian way…:)

  5. My husband loves Chef Michael and always wants to try his recipes.
    He has wanted me to try polenta for a while now, but I was sceptical.
    Wow- was I wrong- I’m hooked on the stuff now- can’t get enough of it!!!

Leave a Reply

Sweet Corn Polenta
Print this recipe

Keep in touch

Get the latest recipes, tips and news from Chef Michael Smith.

Avatar of Chef Michael

Recipe Submitted by
Chef Michael

I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!

Variation

For more flavour, stir in a cup or so of aged cheddar cheese and some crisp bacon bits.