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  • annaelizabethrossi



  • 5 ears of fresh corn, grated on a box grater

  • 3 TBS salted butter, I like Kate’s or Kerigold

  • 1 tsp kosher salt +/- to taste

  • ½ tsp red pepper or Aleppo pepper +/- to taste

  • ⅓ cup goat cheese or feta

  • Water, optional to thin out the Polenta if it gets to thick


  1. In a large pan, melt butter over medium heat.

  2. Add grated corn and stir with a wooden spoon. Look for wisps of steam to begin to emerge.

  3. Stir continuously until the fresh corn has thickened slightly.

  4. Season with salt and red pepper.

  5. Add cheese just before pulling the pan from the heat and serving so that it just melts and starts to swirl in.

  6. Add a splash of water if the polenta sits and gets too stiff. Enjoy warm!

CHEF NOTE: We served this with our Moonshona and Romesco in The Chef’s Pantry. This would also be sublime as a base for butter poached lobster!

166 views2 comments


Aug 14, 2022

This looks divine and I can’t wait to try it but I don’t see how much polenta to add?

Aug 14, 2022
Replying to

Thank you! In fact the only “polenta” or corn meal in this recipe is from the fresh corn. 5 ears grated on the box grater will yield about 3 cups. However, traditionally cooking 1/2-1 cup of dried polenta then folding in the fresh would also be delicious and a great way to stretch the fresh ingredients and pantry staples if you are feeding a crowd:)

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