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A bowl of creamy yellow polenta topped with sautéed mushrooms and grated cheese, garnished with fresh herbs.

Creamy Corn Polenta with Balsamic Mushrooms

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This dish turns peak-season corn into a creamy, spoonable polenta without a single grain of cornmeal. Paired with deeply savory balsamic mushrooms and finished with a touch of pecorino, it’s a silky, earthy side that holds its own as a main.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Side Dish, Vegetarian
Cuisine: Californian, Modern American
Ingredients Equipment Method Notes

Ingredients
  

Creamy Corn Polenta
  • 4 ears fresh corn husked and kernels removed
  • ½ cup water
  • ¼ cup crème fraîche
  • 1 tbsp butter
  • 2 tbsp pecorino cheese shaved
  • Kosher salt to taste
  • Black pepper to taste
Balsamic Mushrooms
  • 1 cup cremini mushrooms sliced
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh thyme

Equipment

  • Chefs knife
  • Serving plates or shallow bowls
  • Vegetable peeler
  • Measuring cups
  • Measuring spoons
  • Skillet
  • Wooden spoon or heatproof spatula
  • Saucepan
  • Blender or food processor
  • Cutting board

Method
 

Make the Creamy Corn Polenta
  1. Blend 4 ears of fresh corn kernels with ½ cup of water until mostly smooth.
  2. Pour the mixture into a saucepan over medium heat. Stir constantly for 10–12 minutes until thickened and bubbling.
  3. Reduce heat to low and stir in ¼ cup crème fraîche, 1 tbsp butter, and 2 tbsp shaved pecorino until fully incorporated.
  4. Season to taste with kosher salt and black pepper. Keep warm until ready to serve.
Prepare the Balsamic Mushrooms
  1. Heat 1 tbsp olive oil in a skillet over medium heat.
  2. Add 1 cup sliced cremini mushrooms and sauté for 5 minutes until browned and tender.
  3. Add 2 tbsp balsamic vinegar and 1 tsp fresh thyme. Cook for 2–3 more minutes until mushrooms are glazed and slightly reduced.
Assemble
  1. Spoon warm corn polenta into bowls or plates.
  2. Top with the balsamic mushrooms.
  3. Garnish with additional shaved pecorino and thyme if desired.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently with a splash of water or stock to loosen the polenta; warm the mushrooms separately.

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