I was shocked when I learned that you can make polenta from fresh corn! No need for fine cornmeal, just go right to the source! It’s unbelievably easy to make and you can adjust how much texture you want in the polenta during during the processing. We’ve topped it here with a rich mushroom ragu but it would go well with any of the dishes you typically would serve with polenta.
What is Polenta Anyway?
Polenta traces its roots back to Northern Italy, where corn was introduced from the Americas in the 16th century. Traditional polenta was made from whatever grain was available, often farro or chestnuts before corn arrived. Italian cooks have always understood that the best polenta comes from the freshest ingredients, which is exactly why this fresh corn approach makes perfect sense.
In Ontario, we’re blessed with some of the world’s best sweet corn, typically at its peak from July through September. During these months, corn contains maximum sugar content and moisture, perfect conditions for creating naturally creamy polenta without the lengthy stirring time traditional recipes require.
Beyond the incredible flavor, fresh corn polenta offers several advantages over traditional cornmeal versions. The natural sugars and starches in fresh kernels create a naturally creamy texture that’s ready in minutes rather than the 45-minute stirring marathon cornmeal polenta requires. You’re also getting maximum nutritional value from corn at its freshest state, plus all those vitamins and antioxidants that diminish during processing.
The mushroom and tomato ragu adds umami depth that complements corn’s sweetness in this dish. Mushrooms provide meaty texture and earthy flavor, and the cherry tomatoes add acidity to balance the dish’s richness.
Perfecting Fresh Corn Polenta
While making the polenta is dead simple, here are a few tips that help make sure you get it right. After you’ve made polenta this way, it’ll be hard to go back!
Master the “Milking” Technique: The secret to creamy polenta is in properly extracting corn milk from the cobs. After cutting kernels, scrape each cob with the back of your knife blade. This releases the corn’s natural starch and creates that signature silky texture. Don’t skip this step—it’s what separates good polenta from extraordinary polenta. You might not get a ton of the milk, but what you do get will make a big difference.
Choose the Right Processing Texture: When blending your cooked corn, pulse carefully to achieve your preferred consistency. Some people prefer completely smooth polenta, while others enjoy slight texture. Start with less processing and add more as needed, you can’t go back once it’s completely smooth.
Make-Ahead: Fresh corn polenta is best served immediately, but you can prep components ahead. Cut corn kernels and store covered in the refrigerator for up to 2 days. And if you’re doing a ragu like we do here, the ragu actually improves in flavor when made a day ahead, just gently reheat before serving.
Variations
This recipe is super flexible. Here are a few simple ways you can adjust it.
Seasonal Adjustments: In late summer, try adding roasted red peppers or zucchini to the ragu. Fall versions work really nicely with butternut squash cubes or roasted Brussels sprouts. Winter calls for heartier additions like cannellini beans or roasted root vegetables.
Dietary Modifications: For oil-free cooking, water-sauté the vegetables for the ragu instead of using olive oil. Gluten-sensitive eaters can enjoy this naturally gluten-free dish. For extra protein, stir in hemp hearts or nutritional yeast into the finished polenta.
Flavor Additions: Fresh herbs can make a real difference, try rosemary with the mushrooms or basil with the tomatoes. A splash of balsamic vinegar in the ragu adds complexity, while smoked paprika introduces subtle smokiness that pairs nicely with corn’s sweetness.
What Makes this Recipe Climate-Smart
This recipe is both meat and cheese free, making it a great option if you are trying to reduce your carbon footprint. We also used plant-based butter in the polenta.
Check out the chart from Our World in Data, for all of the details on the climate impact of various food groups.
The other thing that is great about this recipe is that we’re using fresh local corn and not using processed cornmeal. But if you used cornmeal when you make it, that’s totally fine too. The big environmental impact is reducing meat and cheese, fresh vs processed cornmeal is just a little tweak.
FAQs
Can I make this recipe if I don’t have a food processor? Yes! You can mash the cooked corn with a potato masher for a more rustic texture, or use an immersion blender directly in the pot. The texture will be different but still delicious.
How do I know when corn is at its peak for this recipe? Look for bright green husks that feel fresh and moist, with golden silk threads. The kernels should be plump and milky when pressed with your fingernail. Avoid corn with dried husks or shriveled kernels.
Can I substitute the white wine in the ragu? Absolutely! Use additional vegetable broth, white grape juice, or even lemon juice mixed with water. The wine adds depth, but the recipe works well without it for alcohol-free households.
Other Zestyplan Recipes You Might Like
If you’re looking for more delicious recipes like this Smoky Pesto Rigatoni with Roasted Veggies, here are a few more to try
If you make this recipe, I’d love to hear what you think! Leave a comment or tag @zestyplan on Instagram.
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Fresh Corn Polenta with Mushroom Ragu
Ingredients
- 8 medium ears corn
- 1 tsp sea salt divided
- 1/4 tsp black pepper
- 2 tbsp butter
- 1 tsp fresh parsley plus more for garnish
- For the Ragu
- 2 tbsp olive oil
- 1 medium onion diced
- 12 ounces mixed wild mushrooms sliced
- 1 1/2 tbsp fresh thyme
- 1 pint cherry tomatoes
- 1/2 cup marinara sauce
- 1/2 cup dry white wine
- 1 1/4 tsp sea salt
- 1/2 tsp fresh ground pepper
Instructions
- Start by making the polenta. Shuck corn and slice kernels off cobs into a large saucepan. Milk the cobs by scraping with the back of your knife to extract remaining corn juice, this step adds additional creaminess, don't skip it. Discard cobs.
- Add just enough water to the saucepan to cover the kernels. Add 1/2 teaspoon salt, stir, and cover. Bring to a gentle boil over high heat, then reduce to low and simmer covered for 8 minutes. Strain corn, discarding cooking liquid. Set pot aside.
- Process corn and pepper in food processor or blender until almost smooth (adjust to desired texture). Return corn to pot. Add remaining salt, butter, and parsley. Cook over low heat, stirring constantly, for 3 minutes. Season with additional salt to taste.
- Make the Ragu. Heat olive oil in a large skillet over medium heat. Add onion and cook 5-6 minutes until lightly browned. Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms are golden, about 5-6 minutes.
- Add cherry tomatoes, salt, and pepper. Cook until tomatoes burst, about 6-7 minutes. Stir in marinara sauce to coat vegetables. Add wine and bring to a simmer. Cook until wine is mostly reduced, about 5-6 minutes.
- Serve ragu on top of polenta and garnish with parsley.
