Double Corn Polenta
Experience the irresistible comfort of Double Corn Polenta, a creamy dish that doubles down on corn's natural sweetness and richness. This recipe combines velvety yellow cornmeal with tender sweet corn kernels, creating a luscious texture and flavor-packed bite. Enhanced with whole milk, butter, and a generous helping of Parmesan cheese, the polenta offers a balance of savory creaminess and subtle nuttiness. Perfect as a side dish or main course, it can be served soft and spoonable or cooled and sliced for a firmer presentation. Ready in just 35 minutes, this versatile dish is finished with a sprinkle of fresh parsley for a pop of color and herbaceous flair. Whether you’re hosting a dinner party or preparing a cozy family meal, Double Corn Polenta is a quick and satisfying recipe that showcases corn at its finest.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal (medium or coarse)
- 4 cups water
- 1 cup milk (whole or 2%)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup sweet corn kernels (fresh or frozen, thawed)
- 1 cup grated Parmesan cheese
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a large saucepan, bring the water, milk, and salt to a gentle boil over medium heat. Stir occasionally to prevent scorching.
Gradually whisk in the cornmeal in a steady stream to avoid lumps. Stir continuously for 2-3 minutes until the mixture begins to thicken.
Reduce the heat to low and let the polenta cook, stirring frequently with a wooden spoon, for about 20 minutes. The mixture should become thick and creamy.
While the polenta is cooking, if using fresh corn, lightly steam the kernels or sauté them in 1 teaspoon of butter until tender. If using frozen corn, simply thaw and drain well.
Once the polenta is fully cooked and tender, stir in the butter, sweet corn kernels, and grated Parmesan cheese. Mix until the butter and cheese are fully melted and incorporated.
Season with black pepper to taste. Adjust salt if necessary, depending on the saltiness of the Parmesan cheese.
Serve immediately, garnished with freshly chopped parsley if desired. For a firmer texture, pour the polenta into a greased dish, let it cool for 15-20 minutes, and slice into pieces.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 25.2 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1253 mg | 96% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
