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creamy corn polenta in a cast iron skillet
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5 from 1 vote

Creamy Corn Polenta with Grilled Sweet Corn

Prep Time10 minutes
Cook Time45 minutes
Servings: 10

Ingredients

  • 6-8 ears fresh sweet corn or 16 oz frozen sweet corn
  • 2 cups corn grits (polenta)
  • 4 tbsp butter
  • 9 oz freshly shredded Parmesan cheese divided
  • 3 cups chicken OR vegetable stock
  • 3 cups water
  • 1 cup heavy cream divided
  • 1 tbsp kosher salt plus more to taste
  • 2 tsp cayenne pepper optional

Instructions

  • Preheat grill to 350°F for indirect cooking.
  • Grill corn in husks over indirect heat, 20 minutes.
  • Cool slightly, husk, and cut kernels from cobs.
  • Combine stock, water, and salt in a large saucepan and bring to a boil.
  • Gradually whisk in polenta and ½ cup heavy cream.
  • Reduce heat to low and simmer 30 minutes, stirring frequently, until thick.
  • Stir in butter, 5 oz Parmesan, and remaining ½ cup cream.
  • Fold in corn kernels and cayenne. Taste and adjust salt.
  • Transfer to a cast iron skillet, top with remaining Parmesan, and broil until browned.
  • Garnish with a pinch of cayenne and serve in the skillet.