Ina Garten Fresh Corn Polenta

Ina Garten fresh corn polenta is a creamy side dish made with fine cornmeal, sweet sautéed corn kernels and Parmesan, ready in 30 minutes. Try this easy summer side dish for Sunday dinner, a cookout or a holiday table, since it's simple to make and holds well on the stove.

Whisk the cornmeal into the boiling stock slowly and keep whisking, because that is what keeps the polenta smooth. Dump it in all at once and you end up with lumps that never fully dissolve.

Ina Garten took her classic polenta and stirred in fresh corn browned in butter, which adds both flavor and a little bite. She likes it with roasted sausages, peppers and onions or a simple roast chicken, and it comes from her book Modern Comfort Food (2020).

Source: Modern Comfort Food (2020)

Ina Garten Fresh Corn Polenta

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

290

kcal

Fine cornmeal simmers in garlicky chicken stock until thick but still creamy, then gets stirred with browned corn, Parmesan and crème fraîche. Every spoonful has a soft base with little pops of sweet corn.

Ingredients

• 3 cups chicken stock, preferably homemade (this page)
  

• 1 1/2 teaspoons minced garlic (2 cloves)
  

• 3/4 cup fine cornmeal, such as Indian Head
  

• Kosher salt and freshly ground black pepper
  

• 4 tablespoons (1/2 stick) unsalted butter
  

• 3 cups fresh corn kernels cut off the cobs (4 large ears)
  

• 1/2 cup freshly grated Italian Parmesan cheese
  

• 2 tablespoons crème fraîche
  

Directions

• Boil the stock: Combine 3 cups chicken stock, 1/2 cup water and 1 1/2 teaspoons minced garlic in a large saucepan and bring to a full boil over high heat. Keep the heat high until it is bubbling hard, so the cornmeal cooks evenly once it goes in.
• Whisk in the cornmeal: Slowly add 3/4 cup fine cornmeal while whisking constantly so there are no lumps. Then switch to a wooden spoon for the rest of the cooking.
• Simmer the polenta: Add 1 1/2 teaspoons kosher salt and 1 teaspoon pepper, then simmer over low heat for 15 minutes, stirring often. It is ready when the polenta is thick but still creamy, and the timing depends on your cornmeal.
• Scrape the bottom: Run the wooden spoon along the bottom of the pan every time you stir. That keeps the polenta from sticking and burning while it thickens.
• Cook the corn: Meanwhile, melt 4 tablespoons unsalted butter in a large 12-inch sauté pan over medium heat and add 3 cups fresh corn kernels. Cook for 5 to 8 minutes, depending on how starchy the corn is, until it is cooked through and browning around the edge of the pan.
• Stir and serve: Off the heat, stir the corn, 1/2 cup grated Parmesan and 2 tablespoons crème fraîche into the polenta. Taste for salt and pepper, then serve hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO wooden spoon set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make fresh corn polenta ahead of time?

Yes, you can cook the whole dish and keep it in the fridge for up to a few days. When you're ready to serve, warm it gently in a saucepan with a little more stock or water, stirring until it turns creamy again.

Why does the polenta get thick in the fridge?

Cornmeal keeps absorbing liquid as it cools, so cold polenta turns almost solid. Stirring in extra stock or water as it warms loosens it back to a creamy texture.

Can I use frozen corn instead of fresh?

Frozen kernels work when fresh corn is out of season, though the flavor is not quite as sweet. Thaw and pat them dry first so they brown in the butter instead of steaming.

Can I make this vegetarian?

Swap the chicken stock for vegetable stock and the rest of the recipe stays the same. Check that your Parmesan is vegetarian-friendly if that matters to you.

What is the most common mistake with polenta?

Adding the cornmeal too fast is the big one, since it clumps the moment it hits the hot liquid. Pour it in a thin stream while whisking, then keep stirring often so the bottom never scorches.