Pureed corn kernels makes this polenta especially smooth and creamy. I like to dress it up with a bit of tangy salsa verde, but it’s just fine served on its own.


  • ½ cup heavy cream
  • ½ cup milk
  • Kernels from 2 ears fresh corn (or 1 cup frozen or canned corn kernels)
  • quarts low-sodium chicken broth
  • 1 teaspoon kosher salt
  • cups polenta or yellow cornmeal
  • tablespoons unsalted butter
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 cup Fennel Olive Salsa Verde (below)


Combine the cream and milk in a saucepan. Add the corn kernels, bring to a simmer, and cook for 15 minutes. Remove from the heat and let the corn steep in the milk and cream while you make the polenta.

Bring the chicken broth to a boil with the salt in a large saucepan. Add the cornmeal gradually in a slow, steady stream, whisking constantly, until thoroughly incorporated. Turn the heat to low and cook for 25 minutes, or until the polenta is smooth and creamy, whisking every 3 to 4 minutes.

While the polenta is cooking, drain the corn, reserving the milk-cream mixture. Place the corn kernels in a food processor and puree. After the polenta has cooked for 25 minutes, stir in the milk-cream and the butter and continue to cook, whisking, for another 5 minutes. Stir in enough of the pureed corn to make the polenta super creamy. Stir in the cheese and pepper and serve hot topped with the salsa.

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