Creamy Grilled Corn Polenta

  • Yield : 4 to 6 servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
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  • 3 ears corn, husked
  • Olive oil, for brushing (about 1 tablespoon)
  • 5 cups water
  • 1 tablespoon salt, plus more for seasoning
  • 1 1/2 cups instant polenta
  • 2 tablespoons butter
  • 1/2 cup freshly grated sharp Cheddar
  • 1/4 teaspoon fresh black pepper, plus more for seasoning


Step 1

Preheat grill to medium-high heat.

Step 2

Brush corn with oil. Grill corn until charred in spots and tender, about 5 minutes on each side.

Step 3

Remove from the grill and set aside to cool.

Step 4

Place a saucepan with 5 cups of water and 1 tablespoon of salt onto a medium heat, bring the water to boil, and slowly stir in the polenta. Reduce the heat and continue to stir for about 5 minutes until thickened and creamy. Add the butter and blend into the mixture.

Step 5

Stir in the cheese. Keep warm.

Step 6

Cut the corn off of the cob and stir it into the cooked polenta. Season with salt and pepper, to taste, and serve warm.

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