Polenta with Charred Corn and Taleggio

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.