Two simple ingredients - fresh corn and butter - cooked in cast iron to create a creamy, rustic polenta. Sweet, bright, and finished with gentle heat retention from the pan.
Why You'll Love Fresh Corn Polenta
Creamy without cream. Built entirely from fresh corn. The cast iron pan holds heat steady, locking in sweetness and delivering a smooth finish.
Tips and Tricks
- Use peak-season corn for the best natural sweetness.
- Don't overcook - remove from heat as soon as it thickens to keep it creamy.
- For a richer flavor, finish with an extra knob of butter or a drizzle of olive oil.
Variations
- Stir in parmesan or aged cheddar for a cheesy polenta.
- Add a touch of cream for extra richness.
- Fold in fresh herbs like basil or tarragon before serving.
Substitutions
- Unsalted butter → olive oil for a lighter, dairy-free version.
- Fresh corn → frozen corn (thawed, then blended).
Best served with
- Roasted duck, chicken, or pork
- Grilled vegetables
- A crisp white Burgundy or light Chardonnay
How to Store Leftovers
Refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or stock to loosen.
Fresh Corn Polenta
Two simple ingredients - fresh corn and butter - cooked in cast iron to create a creamy, rustic polenta. Sweet, bright, and finished with gentle heat retention from the pan.
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