Creamy Corn Polenta

Jen Smallwood


corny, cheesey polenta - what's not to love...

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5 Min


15 Min


Stove Top


1/2 c
ricotta cheese
3 Tbsp
grated parmigiano reggiano or smoked mozzarella cheese
2 c
chicken or vegetable stock
1/2 c
2 c
fresh corn kernels, can use frozen corn -thawed out
1 Tbsp
1 1/2 tsp
fresh or 1/2 tsp. dried thyme, optional
1/4 tsp
sea salt

Directions Step-By-Step

Blend ricotta and parmigiano in a small bowl and set aside.

In a heavy saucepan, bring the stock to a boil. Using a wire whisk, slowly add polenta in a thin stream, stirring constantly to prevent lumps. Reduce heat to low and cook for a couple of minutes, whisking often, until the polenta reaches the consistency of thick mush.

Stir in the corn kernels, and continue cooking and stirring until the corn is tender-crisp,

3 to 5 min.

Remove from heat and stir in the ricotta mixture, butter, and thyme if desired.

Taste for seasoning and add salt as needed.

Serve immediately.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy