Skip to main content
Epicurious
Cookbooks

Polenta with Fresh Corn

Polenta is ground corn cooked in water to make a thick and creamy porridge. Coarse, stone-ground dried corn makes delicious polenta and long, slow cooking allows its full flavor to develop. When hot and just cooked, it is soft; as it cools, it becomes firm and can then be cut into shapes and fried, grilled, or baked. Polenta is versatile; serve it with all kinds of roasted or braised meats and poultry, vegetable stews, tomato sauces and ragus, beans, mushrooms, and greens. This recipe adds the sweet taste and crunchy texture of fresh corn.

Cooks' Note

In place of the corn, or in addition to it, add ½ cup grated fontina, pecorino, Gorgonzola, mascarpone, or Parmesan cheese.

Read More
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.