June 26, 2020

Creamy Polenta With Roasted Corn

Recipe: Chris Nuttall-Smith

Prep Time: 15 minutes

Total Time: 60 minutes

Roasted in its husk on a grill or at the edge of a fire, corn develops the perfect mix of smokiness and sweetness while the husk keeps it from drying out. This recipe combines three of the most delicious foods imaginable: creamy polenta, sweet Italian mascarpone and grilled summer corn.


  • 5 1⁄2 cups water
  • 2 tsp kosher salt, plus more for seasoning
  • 1 1⁄2 cups coarse, stone-ground polenta
  • 3 cobs sweet corn, still in husks
  • 1 large bunch fresh scallions
  • 1 tbsp olive oil
  • 1⁄4 cup unsalted butter, plus more
  • 1 cup grated Parmesan, plus more
  • 1⁄4 cup mascarpone
  • Pepper


Yield: Serves 6

Cook Polenta

  1. In Dutch oven or large, heavy saucepan, combine water and salt, and bring to a boil.
  2. Gradually whisk in polenta, beating vigorously until mixture has consistency of thin soup.
  3. Reduce heat to low, partially cover and cook for 30 minutes, stirring occasionally, or until tender and texture is creamy.

Grill Corn & Cook Scallions

  1. Meanwhile, over indirect heat, grill corn in their husks. Husks will smoke and begin to char. Rotate cobs every 4 to 5 minutes. When kernels give a little under husks (after around 15 minutes), remove from heat, remove husks when just cool enough to handle, then slice kernels from cobs.
  2. Toss scallions with olive oil and season with salt. Grill over direct heat for 2 minutes, or until softened and slightly charred. Coarsely chop scallions and reserve.

Finish Polenta & Serve

  1. To polenta add butter, Parmesan, mascarpone, chopped scallions and corn kernels. Season, to taste, but don’t overstir. Top with black pepper, more grated Parmesan and, if you’re into butter, a bit more butter, too.
Author: Chris Nuttall-Smith

Maya Visnyei


House & Home June 2020