Polenta with Fresh Corn
Discover the ultimate comfort food with this creamy Polenta with Fresh Corn, a recipe that elevates traditional polenta by infusing it with the natural sweetness of fresh corn kernels. This dish combines the velvety texture of slow-cooked coarse cornmeal with the vibrant flavor of summer corn, pulsed to perfection for added depth and freshness. Enriched with whole milk, butter, and a generous sprinkle of Parmesan cheese, this polenta is irresistibly rich and savory, while a touch of olive oil and fresh parsley garnish brings a pop of brightness to every bite. Easy to prepare in just 40 minutes, this wholesome side dish is perfect for pairing with grilled meats, roasted vegetables, or enjoyed as a standalone entrée. Keywords like creamy polenta, fresh corn recipe, and Parmesan polenta make this a must-try for anyone seeking a deliciously fresh take on a beloved classic.
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels (from 3-4 ears of corn)
- 4 cups Water
- 1 cup Whole milk
- 1 cup Coarse cornmeal (polenta)
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Using a sharp knife, cut the kernels off the ears of fresh corn and measure out 2 cups. Set aside.
In a medium saucepan, bring 4 cups of water and 1 cup of milk to a gentle boil over medium heat.
While whisking continuously, slowly add the coarse cornmeal to the saucepan to prevent lumps from forming.
Reduce the heat to low and continue to whisk periodically for 10 minutes. The mixture should thicken as it cooks.
In a blender or food processor, pulse the reserved fresh corn kernels with 1/4 cup of water until coarsely blended. Add the blended corn mixture to the polenta and stir thoroughly.
Cook the polenta-corn mixture over low heat for an additional 10-15 minutes, stirring frequently to prevent sticking, until the polenta is soft and creamy.
Stir in the unsalted butter, Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
Remove the saucepan from heat and let the polenta sit for 3-5 minutes to thicken slightly.
To serve, drizzle the polenta with a bit of olive oil, sprinkle with fresh parsley, and garnish with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 3229 mg | 140% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 31.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 836 mg | 64% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1832 mg | 39% | |
*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.
