Name: Ina Garten Fresh Corn Polenta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups chicken stock, preferably homemade; 1½ teaspoons minced garlic (2 cloves); ¾ cup fine cornmeal, such as Indian Head; Kosher salt and freshly ground black pepper; 4 tablespoons (½ stick) unsalted butter; 3 cups fresh corn kernels cut off the cobs (4 large ears); ½ cup freshly grated Italian Parmesan cheese; 2 tablespoons crème fraîche

Ina Garten’s Fresh Corn Polenta is made with chicken stock, garlic, fine cornmeal, butter, fresh corn kernels, Parmesan cheese, and crème fraîche. This easy Fresh Corn Polenta recipe creates a delicious side dish that takes about 25 minutes to prepare and can serve up to 4 people.

This Fresh Corn Polenta Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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Ingredients Needed:

3 cups chicken stock, preferably homemade
1½ teaspoons minced garlic (2 cloves)
¾ cup fine cornmeal, such as Indian Head
Kosher salt and freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
3 cups fresh corn kernels cut off the cobs (4 large ears)
½ cup freshly grated Italian Parmesan cheese
2 tablespoons crème fraîche

How To Make Fresh Corn Polenta?

Bring stock to a boil: In a large saucepan, combine chicken stock, water, and minced garlic. Bring to a full boil over high heat.
Whisk in cornmeal: Slowly whisk in the cornmeal to avoid lumps. Lower the heat to a simmer, add salt and pepper, and cook for 15 minutes, stirring often, until the polenta is thick but still creamy.
Cook the corn: In a large sauté pan, heat the butter over medium heat. Add the fresh corn kernels and cook for 5-8 minutes, until the corn is cooked through and lightly browned around the edges.
Combine and serve: Off the heat, stir the cooked corn, Parmesan, and crème fraîche into the polenta. Taste for seasoning, then serve hot.

Recipe Tips:

Use fresh corn for the best flavor : Fresh corn adds a sweet and crisp texture that frozen corn can’t match.
Whisk constantly when adding cornmeal : This helps prevent lumps, making the polenta smooth and creamy.
Simmer on low heat : Keep the polenta on a low heat to avoid burning and ensure it cooks evenly.
Taste and season at the end : Parmesan and crème fraîche add flavor, so adjust salt and pepper after mixing them in.
Cook corn until it browns slightly : Letting the corn brown a bit in the pan adds a slight caramelized flavor, making the dish more flavorful.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Fresh Corn Polenta cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
Reheat: Preheat the oven to 180°C (350°F). Place the polenta in an oven-safe dish, cover with foil, and bake for 15-20 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 serving (approx. 1 cup)

Calories: 400
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 60mg
Sodium: 900mg
Potassium: Data not available
Total Carbohydrate: 34g
Dietary Fiber: 3g
Sugars: 7g
Protein: 14g

Try More Ina Garten Recipe:

Ina Garten Fresh Corn Polenta

Author: Sabrine Cooking Method:Stovetop Cuisine:American Courses:Side Dishes Recipe Keys: F Fresh Corn Polenta

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: minutesTotal time: 25 minutesServings:4 servingsCalories:400 kcal Best Season:Summer

Description

Ingredients

3 cups chicken stock, preferably homemade
1½ teaspoons minced garlic (2 cloves)
¾ cup fine cornmeal, such as Indian Head
Kosher salt and freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
3 cups fresh corn kernels cut off the cobs (4 large ears)
½ cup freshly grated Italian Parmesan cheese
2 tablespoons crème fraîche

Instructions

Bring stock to a boil: In a large saucepan, combine chicken stock, water, and minced garlic. Bring to a full boil over high heat.
Whisk in cornmeal: Slowly whisk in the cornmeal to avoid lumps. Lower the heat to a simmer, add salt and pepper, and cook for 15 minutes, stirring often, until the polenta is thick but still creamy.
Cook the corn: In a large sauté pan, heat the butter over medium heat. Add the fresh corn kernels and cook for 5-8 minutes, until the corn is cooked through and lightly browned around the edges.
Combine and serve: Off the heat, stir the cooked corn, Parmesan, and crème fraîche into the polenta. Taste for seasoning, then serve hot.

Notes

Use fresh corn for the best flavor : Fresh corn adds a sweet and crisp texture that frozen corn can’t match.
Whisk constantly when adding cornmeal : This helps prevent lumps, making the polenta smooth and creamy.
Simmer on low heat : Keep the polenta on a low heat to avoid burning and ensure it cooks evenly.
Taste and season at the end : Parmesan and crème fraîche add flavor, so adjust salt and pepper after mixing them in.
Cook corn until it browns slightly : Letting the corn brown a bit in the pan adds a slight caramelized flavor, making the dish more flavorful.

Keywords:Ina Garten Fresh Corn Polenta