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Chef John's Three Corn Polenta

Rated as 4.83 out of 5 Stars
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"When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!"
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Ingredients

55 m servings 166
Original recipe yields 4 servings

Directions

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  1. Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  2. Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
  3. Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

Nutrition Facts


Per Serving: 166 calories; 5.6 26.6 4.6 7 211 Full nutrition

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Reviews

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Easy to make breakfast treat, especially since I had decided I wanted corn meal mush (another name besides polenda and polenta!) for breakfast! Frozen corn works instead of fresh in this dish. ...

Made this today to serve with Chef John's Pork ala Latte. Used fresh corn that I had previously frozen. Did not have polenta so used cornmeal added more salt and cayenne.