Spicy Sweet Corn Polenta Recipe — Creamy, Savory, Zesty

As much as I love meat, I recognize that we can’t live on meat alone. A well-chosen side dish makes a meal, and corn polenta has become one of my favorites. Until a few years ago I’d never tried polenta; in fact, I didn’t even know what it was. One night at a steakhouse, our server recommended the polenta as a side. I ordered it despite my skepticism and was pleasantly surprised: creamy, rich, and with a touch of sweetness. From that first bite I was hooked.

I soon began making polenta at home. After a few tries to get it just right, this dish became a regular side—especially with beef, which I often cook and post about. You can make it entirely from scratch or shorten the process by using pre-cooked polenta and frozen corn. The shortcut works and still tastes good, though not quite as rich as the from-scratch version. If you want to make this the traditional way, buy coarse corn grits labeled for polenta rather than the fine cornmeal used for baking.

Directions

1. Heat the grill to 350°F. You can also use the oven, but grilling the corn adds a smoky depth that pairs well with meat.
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, slice the kernels off the cob, and set aside.
5. While the corn roasts, 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 to the boiling liquid.
7. Reduce heat to low and simmer, stirring frequently, for about 30 minutes. The polenta should finish with a thick, mashed-potato-like consistency. Watch it carefully and stir often to prevent burning.
8. Stir in the butter, 5 oz of the shredded Parmesan, and the remaining ½ cup heavy cream until fully blended.
9. Fold in the corn kernels and cayenne pepper, adjusting heat to taste. Taste and add salt if needed.
10. Transfer the polenta to a cast iron skillet or baking dish, sprinkle with the remaining Parmesan, and broil until the cheese melts and is lightly browned.
11. Garnish with a pinch of cayenne (or paprika if you prefer a milder garnish) and serve straight from the skillet.

Step-by-Step

Step 1: Heat the grill to 350°F. Using the grill instead of the oven adds extra flavor when you’re cooking meat alongside the polenta.

Step 2: Soak the unhusked ears of corn in water for about 30 minutes, then place them on the grill while still in their husks. Soaking helps steam the corn, keeps it moist, and makes husk removal easier.

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

Step 4: Let the corn cool slightly, remove the husks, cut the kernels off the cob, and set aside. If you like, season the corn lightly—seasoning salt works well but isn’t required.

Step 5: While the corn roasts, add 3 cups chicken stock, 3 cups water, and 1 tablespoon salt to a large saucepan and bring to a boil.

Step 6: Gradually whisk in 2 cups polenta and ½ cup heavy cream to the boiling liquid.

Step 7: Reduce heat to low and simmer for about 30 minutes, stirring frequently. The polenta will be thick and creamy when done. Keep stirring to avoid scorching.

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

Step 9: Add the corn kernels and cayenne pepper. I usually use 2 teaspoons of cayenne, but adjust to your preferred heat level. Taste and add salt near the end to suit your palate.

Step 10: Transfer the polenta to a cast iron skillet or baking dish, top with the remaining Parmesan, and broil until the cheese melts and browns slightly.

Step 11: Garnish with a pinch of cayenne or paprika and serve directly from the skillet.

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