Photo: Becky Luigart-Stayner; Styling: Jan Gautro
7 servings (serving size: about 1 cup)

Corn kernels and polenta layer texture and flavor in this dish. Serve with green beans and grilled pork.

How to Make It

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately.

Ratings & Reviews

kaykaypee's Review

May 22, 2010
Loved this recipe. I enjoyed the different textures that the dish offered. I also used regular polenta (cornmeal) and had absolutely no problems with thickening. I served this with pork tenderloin and a salad. What a wonderful side dish.

neensbeans's Review

August 13, 2011
As written, this lacked flavor until I added herbs and seasoning. The tomato/basil on the top really gives it a needed "oomph" and pop of flavor. I would make it again, with some modifications. This could be good enough for company - there is something homey, rustic, yet elegant about it.

idebirova's Review

July 20, 2014
The best Polenta recipe. Very unique and rich flavor. Not dry.

Great with pork

December 08, 2015
I added some serrano, and used red onion. Next time i could char the corn (i used canned), and then mix it into the polenta once it was done.