Creamy Corn Polenta

Jen Smallwood


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


★★★★★ 1 vote

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

How to Make Creamy Corn Polenta


  1. 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.

Printable Recipe Card

About Creamy Corn Polenta

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

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