Creamy Sweet Corn Polenta Bowl

Polenta, a dish that originates from Italy, has earned a beloved place in kitchens around the world due to its versatility and comforting nature. Made from coarsely ground cornmeal, polenta can be served creamy or allowed to set and then sliced, making it a staple in both rustic and refined culinary traditions. With its ability to absorb flavors and pair well with a variety of toppings, polenta lends itself to endless variations, making it a go-to for home cooks and chefs alike.

Discover the comfort and versatility of polenta with this Creamy Sweet Corn Polenta Bowl recipe. Made from coarsely ground cornmeal, polenta can be served in a variety of ways, absorbing flavors and complementing toppings effortlessly. This nourishing dish highlights the sweetness of corn and is highly customizable for any dietary preference. Perfect for weeknight dinners or brunch, this easy-to-make recipe promises to impress family and friends. Enjoy the rich, creamy texture and let your creativity shine with various toppings!

Print Recipe Pin Recipe

Ingredients

1 cup polenta (coarse cornmeal)

4 cups vegetable broth

1 cup sweet corn kernels (fresh or frozen)

1/2 cup heavy cream (or coconut milk for a dairy-free option)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Fresh herbs (such as parsley or basil) for garnish

Optional toppings: sautéed mushrooms, cherry tomatoes, or avocado slices

Instructions

In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.

Gradually whisk in the polenta, stirring continuously to prevent lumps from forming. Reduce the heat to low and continue to stir until the mixture thickens and pulls away from the sides of the pan, about 5-7 minutes.

Stir in the sweet corn kernels, garlic powder, onion powder, and a pinch of salt and pepper. Cook for an additional 3-4 minutes until the corn is heated through.

Remove from heat and fold in the heavy cream (or coconut milk) and Parmesan cheese (or nutritional yeast), stirring until everything is well combined and creamy. Adjust seasoning if needed.

In a separate skillet, heat olive oil over medium heat. Add your choice of optional sautéed toppings (like mushrooms or cherry tomatoes) and cook until they are tender and slightly caramelized, about 5-6 minutes.

To serve, spoon the creamy polenta into bowls and top with sautéed vegetables or your desired toppings. Garnish with fresh herbs for an extra burst of flavor.

Prep Time: 10 mins | Total Time: 25 mins | Servings: 4