Polenta With Fresh Corn

Total Time
Prep 10 mins
Cook 50 mins

This is a very basic polenta with the addition of fresh summer corn! It gives you a double hit of corn. Yum. You can cut the leftovers into squares and fry them topped with Parmesan. Recipe is courtesy of Gwyneth Paltrow. :) Note: You can make this even easier by using instant polenta, following the box directions, then adding the corn, milk, cream, salt, pepper and chives.

Ingredients Nutrition


  1. Bring the water to a boil in a pot. Slowly whisk in the polenta and a pinch of salt. Turn the heat down as low as it will go and put a lid on the pot, slightly ajar, and cook the polenta for about 40 minutes, stirring every 5-10 minutes.
  2. Add the corn, milk and cream and cook another 5 minutes.
  3. Season with salt and pepper, to taste, and sprinkle the chives on top.
Most Helpful

Oops, I just realized I forgot the cream! It was fabulous anyway! I used regular cornmeal & it cooked up in about 15 minutes. I added a few TBs of butter to the finished dish. We ate it ALLLL. So good. I *was* planning to top each serving with a poached egg but ran out of time & ambition. ;) Made for Culinary Quest 2014/CCQ.

Elmotoo August 26, 2014

This was my first time making and eating polenta. This was very easy to make and made an excellent base for Easy Italian Sausage, Peppers and Onions for a Crowd or a Few. The polenta was creamy and tasty. It is winter here so there was no fresh corn available. I had to substitute frozen corn, but it still turned out great. Made for February 2012 Aus/NZ Swap.

Crafty Lady 13 February 14, 2012

Yummy! I quartered the recipe and used soy milk instead of the cream. Great way to start the morning! Thanks! Made for PRMR game.

Sharon123 November 05, 2011