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Polenta with Charred Corn and Taleggio

Polenta with Charred Corn and Taleggio

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    15 minutes active
  • Rating

We deliver a double dose of sweet corn flavor in this almost effortless oven-baked polenta. Once the polenta is done, we fire up the broiler and char corn kernels to make a topping that echoes the flavor of the polenta. Plump, tender kernels cut from fresh cobs are best, but frozen works, too. If using frozen, before broiling, be sure to thaw it and pat it dry. Salty, creamy cheese and bold, pungent fresh oregano complement the natural sugars of the corn.

Ingredients
  • 1

    cup coarse stoneground yellow cornmeal

  • Kosher salt and ground black pepper

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 3

    cups fresh corn kernels (from about 4 ears) OR 3 cups frozen corn, thawed and patted dry

  • 2

    tablespoons balsamic vinegar OR sherry vinegar

  • 1

    tablespoon extra-virgin olive oil

  • 4

    ounces taleggio cheese OR brie OR camembert cheese, cut into ¼-inch slices

  • 2

    tablespoons fresh oregano, chopped

Step 1

Heat the oven to 375°F with a rack in the lower-middle position. In a small Dutch oven or medium oven-safe saucepan (about 3-quart capacity), whisk together the cornmeal, 1½ teaspoons salt and 5½ cups water. Bring to a gentle simmer over medium-high, stirring often, then place uncovered in the oven and cook for 1 hour.

Step 2

Remove the pot from the oven. Add the butter and whisk until smooth, then return the pan, uncovered, to the oven; cook until the granules are tender and the polenta is thick and creamy, another 10 to 30 minutes. Remove from the oven, whisk until smooth and let stand for 5 to 10 minutes.

Step 3

While the polenta rests, heat the broiler with a rack about 6 inches from the element. On a broiler-safe rimmed baking sheet, toss together the corn, vinegar, oil and ½ teaspoon salt, then distribute in an even layer. Broil until the kernels darken and begin to pop, about 2 minutes, stirring once about halfway through.

Step 4

Taste the polenta and season with salt and pepper. Whisk in additional water, if needed, to thin. Serve the polenta topped with the taleggio, corn, oregano and additional pepper.

Step 5

Optional garnish: Calabrian chili paste OR red pepper flakes