Fresh corn polenta from Modern Comfort Food (page 172) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted sausages, peppers & onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on November 18, 2023

    I used a medium cornmeal and as usual, the texture was fine for us. I love the addition of the fresh corn here and as much as I wanted to add cheddar, we stuck to this version and liked it. The verdict is that I will likely add fresh corn when I can to almost any polenta/grits I make in the future. We served this with saucy, slow cooker BBQ chicken thighs spooned over with a green salad on the side and really enjoyed our dinner.

  • anya_sf on November 25, 2020

    I didn't have enough fine cornmeal, so I supplemented with medium (Bob's Red Mill), which worked. Frozen corn also worked here, as did sour cream in lieu of creme fraiche, and pecorino instead of parmesan. This was my family's favorite polenta recipe thus far - even my polenta-hating son loved it. I made 2/3 recipe and 3 of us finished it all, served with the roasted sausages and peppers.

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