Spicy Sweet Corn Polenta Recipe: Zesty Creamy Polenta with Corn

As much as I love meat, I know a meal isn’t complete without a great side. Corn polenta has become one of my favorite accompaniments. Until a few years ago I hadn’t even tried polenta — I didn’t know what it was. Then one night at a steakhouse the server suggested it as a side, and despite my skepticism I gave it a try. The polenta was creamy and rich with a hint of sweetness, and I was hooked.

I started making polenta at home and after a few tries developed a version I use regularly, especially when beef is the main course. If you prefer a shortcut, pre-cooked polenta and frozen corn work fine, though from-scratch polenta made with coarse corn grits delivers the best texture and flavor. Be sure to buy corn grits or coarse cornmeal intended for polenta rather than the fine cornmeal used for baking.

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Step-by-step with photos | Download recipe (PDF – 153 K)

Directions

1. Heat the grill to 350°F. You can use the oven if preferred, but grilling the corn adds extra flavor when you’re cooking meat alongside the polenta.
2. Soak the unhusked ears of corn in water for about 30 minutes, then place them on the preheated grill while still in their husks.
3. Roast the corn over indirect heat for about 20 minutes.
4. Let the corn cool slightly, remove the husks, cut the kernels off the cob, and set them aside.
5. While the corn is roasting, combine 3 cups chicken stock, 3 cups water, and 1 tablespoon salt in a large saucepan and bring to a boil.
6. Gradually whisk in 2 cups polenta and ½ cup heavy cream.
7. Reduce the heat to low and simmer for 30 minutes, stirring frequently. The polenta should become thick, similar to mashed potatoes.
8. Stir in the butter, 5 oz of the shredded Parmesan, and the remaining ½ cup heavy cream until well blended.
9. Fold in the corn kernels and cayenne pepper, adjusting the heat level to taste. Taste and add salt if needed.
10. Transfer the mixture to a cast iron skillet or baking dish, top with the remaining Parmesan, and broil until the cheese melts and turns lightly browned.
11. Garnish with a pinch of cayenne or smoked paprika and serve straight from the skillet.

Step-by-Step

Step 1: Heat the grill to 350°F. Grilling the corn adds a smoky layer that pairs well with grilled meats.

Step 2: Soak the unhusked ears for about 30 minutes, then grill them in their husks. The moisture helps steam the corn and makes removing the husks easier.

Step 3: Roast the corn over indirect heat for 20 minutes.

Step 4: Let the corn cool slightly, remove the husks, and cut off the kernels. You can season the corn lightly if you like, but it’s optional.

Step 5: While the corn is roasting, heat 3 cups chicken stock, 3 cups water, and 1 tablespoon salt in a large saucepan.

Step 6: Bring the liquid to a boil, then slowly whisk in 2 cups polenta and ½ cup heavy cream.

Step 7: Reduce heat and simmer for 30 minutes, stirring frequently to prevent sticking or burning. The polenta should thicken to a creamy consistency.

Step 8: Mix in the butter, 5 oz Parmesan, and remaining ½ cup heavy cream until smooth.

Step 9: Stir in the corn kernels and cayenne pepper. Adjust seasoning to taste, adding salt near the end so you can control the final flavor.

Step 10: Place the polenta in a cast iron skillet or baking dish, top with remaining Parmesan, and broil until golden and bubbly.

Step 11: Garnish with a pinch of cayenne or paprika and serve directly from the pan. Paprika provides a mild, attractive finish if you prefer less heat.

Printable Recipe

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