Pantry Savvy
Creamy Corn and Polenta Bake

comfort food

Creamy Corn and Polenta Bake

A creamy, golden-baked polenta dish with fresh corn, cherry tomatoes, and blue cheese—perfect for family dinners or special occasions.

Prep

10 min

Cook

60 min

Total

70 min

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Ingredients

Serves8

Creamy Corn and Polenta Bake

  • 4 tbsp Unsalted butter (cut into ½-inch pieces, plus more for the baking dish)
  • 8 cup vegetable or chicken stock
  • 1 cup Whole Milk
  • 3 cup polenta (not instant or coarse cornmeal)
  • 1 cup Parmesan Cheese (grated, divided)
  • 2 tsp fine sea salt
  • 3 cup corn kernels (fresh (from 1 to 2 ears) or frozen)
  • 3 cup cherry tomatoes (quartered)
  • 2 cup blue cheese (crumbled, plus more for garnish)
  • 1 cup Fresh Parsley (coarsely chopped, plus more for garnish)
  • 0.5 cup Fresh Basil (hand-torn, plus more for garnish)
  • 2 count scallion (thinly sliced)
Servings: 8−+
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Cooking Instructions

  1. 1

    Prepare the Dish

    Place an oven rack in the upper third of your oven and heat to 350°F. Generously butter a shallow 2-quart casserole or gratin dish, or an 11 × 7-inch baking dish.
    Cleanup: Use parchment paper to line the baking dish for easier cleaning.
  2. 2

    Bake the Polenta Base

    Pour the stock and milk into the casserole dish, then stir in the polenta, ¼ cup of the Parmesan, and the salt. Bake, uncovered, for 30 minutes, then give everything a good stir. Continue to bake until the polenta thickens somewhat and comes together, 20 to 25 minutes longer.
    Tip: Add a dash of nutmeg or smoked paprika for depth.
  3. 3

    Incorporate the Veggies and Cheese

    Stir in the corn, tomatoes, blue cheese, parsley, basil, and scallion. Bake for another 10 to 15 minutes, until very thick and creamy.
    Cleanup: Wipe the edges of the dish with a damp cloth before serving for a polished presentation.
  4. 4

    Broil to Finish

    Turn the broiler on high. Sprinkle the remaining ¼ cup Parmesan all over the surface of the polenta and scatter on the butter pieces. Broil until the cheese starts to bubble and develop brown spots all over, 2 to 4 minutes. Watch carefully so it doesn’t blacken.
    Tip: For a more savory crust, mix breadcrumbs with the Parmesan before broiling.
  5. 5

    Serve

    Remove from the oven and let the polenta stand for about 10 minutes before serving. Spoon the polenta into individual bowls and sprinkle with more blue cheese, parsley, and basil.
    Cleanup: Use a silicone spatula to easily scoop out servings without leaving residue behind.

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Creamy Corn and Polenta Bake

with Blue Cheese

Prep: 10 min · Cook: 60 min · Total: 70 min · Servings: 8

Ingredients

Creamy Corn and Polenta Bake

  • 4 tbsp Unsalted butter (cut into ½-inch pieces, plus more for the baking dish)
  • 8 cup vegetable or chicken stock
  • 1 cup Whole Milk
  • 3 cup polenta (not instant or coarse cornmeal)
  • 1 cup Parmesan Cheese (grated, divided)
  • 2 tsp fine sea salt
  • 3 cup corn kernels (fresh (from 1 to 2 ears) or frozen)
  • 3 cup cherry tomatoes (quartered)
  • 2 cup blue cheese (crumbled, plus more for garnish)
  • 1 cup Fresh Parsley (coarsely chopped, plus more for garnish)
  • 0.5 cup Fresh Basil (hand-torn, plus more for garnish)
  • 2 count scallion (thinly sliced)

Instructions

  1. Prepare the Dish — Place an oven rack in the upper third of your oven and heat to 350°F. Generously butter a shallow 2-quart casserole or gratin dish, or an 11 × 7-inch baking dish.
  2. Bake the Polenta Base — Pour the stock and milk into the casserole dish, then stir in the polenta, ¼ cup of the Parmesan, and the salt. Bake, uncovered, for 30 minutes, then give everything a good stir. Continue to bake until the polenta thickens somewhat and comes together, 20 to 25 minutes longer.
  3. Incorporate the Veggies and Cheese — Stir in the corn, tomatoes, blue cheese, parsley, basil, and scallion. Bake for another 10 to 15 minutes, until very thick and creamy.
  4. Broil to Finish — Turn the broiler on high. Sprinkle the remaining ¼ cup Parmesan all over the surface of the polenta and scatter on the butter pieces. Broil until the cheese starts to bubble and develop brown spots all over, 2 to 4 minutes. Watch carefully so it doesn’t blacken.
  5. Serve — Remove from the oven and let the polenta stand for about 10 minutes before serving. Spoon the polenta into individual bowls and sprinkle with more blue cheese, parsley, and basil.