Fresh corn season calls for recipes that let its natural sweetness shine. This creamy Fresh Corn Polenta does exactly that, combining tender, buttery sautéed corn with smooth cornmeal, Parmesan, Dijon mustard and fresh thyme for a comforting side dish that feels a little extra special.
The recipe begins by cooking fresh corn kernels in butter until they are tender and just beginning to brown at the edges. That quick sauté brings out the corn’s sweetness and adds a lightly toasted flavour that makes the finished polenta even more delicious.
While the corn cooks, fine cornmeal is slowly whisked into simmering chicken stock, water and garlic. The key is to add the cornmeal gradually and keep whisking so the polenta stays smooth and lump-free. Once it begins to thicken, switch to a wooden spoon and stir regularly over low heat. Scraping the bottom of the pan helps prevent sticking and gives the polenta its thick, creamy texture.
When the polenta is ready, stir in the buttery corn, freshly grated Parmesan, coffee cream, Dijon mustard and thyme. The result is rich, savoury and full of fresh corn flavour, with a subtle tang from the mustard and a fragrant finish from the herbs.
Fresh Corn Polenta is wonderfully versatile. Serve it as the base for a saucy mushroom or lentil ragoût, a slow-cooked stew or tender meatballs. It is equally delicious alongside roast chicken, grilled pork chops, braised beef or roasted vegetables. For a simple meal, top a warm bowl with a fried egg, sautéed greens and a little more Parmesan.
This recipe comes together in about 40 minutes and serves four, making it a great choice for a weeknight dinner when you want something comforting but still fresh and seasonal. It also makes an impressive addition to a weekend meal, especially when paired with something saucy that can be spooned over the top.
Serve it right away while it is at its creamiest, with a final sprinkle of Parmesan, fresh thyme or cracked black pepper. Once you make polenta from scratch, you may find it becomes one of your favourite ways to enjoy fresh corn.
Fresh Corn Polenta
Ingredients
- 1/4 cup salted butter
- 3 cups fresh corn kernels cut off the cobs, 4 large ears
- 3 cups chicken stock
- 1/2 cup water
- 2 garlic cloves, minced
- 3/4 cup fine cornmeal
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup coffee cream
- 2 tsp Dijon mustard
- 2 tsp fresh thyme leaves
Instructions
- Heat the butter in a large (12-inch) skillet over medium heat. Add the corn and cook for 6-9 minutes, depending on the starchiness of the corn, until the kernels are cooked through and starting to brown around the edge of the pan.
- Meanwhile, combine the chicken stock, 1/2 cup (125 mL) of water, and garlic in a large saucepan or Dutch oven. Bring to a boil over high heat. Slowly add the cornmeal while whisking constantly so there are no lumps. Switch to a wooden spoon and add the salt and pepper. Simmer over low heat for about 15-20 minutes, until the polenta is thick and creamy. Be sure to stir frequently and scrape the bottom of the pan so the polenta doesn’t burn.
- When the polenta is cooked, stir in the sautéed corn, Parmesan cheese, cream, Dijon mustard, and thyme leaves. Season to taste with salt and pepper. Serve immediately.
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