Corn polenta

Fresh corn polenta is so easy and fast to make. It's naturally sweet, vegan, gluten-free, soy-free and is ready in under twenty minutes.

Topped with fresh basil and served with crusty bread and a big arugula salad!

It’s a starch, it’s a carb, it’s a vegetable, it’s celebrating both peak summer produce and reliable pantry staples, it’s everything!

Learn the difference between polenta, grits, and cornmeal, including what type of corn is used to make them and how you can prepare them.

This summery side dish can be served alongside anything you’d eat with polenta, but it’s also lighter than its cornmeal-based counterpart so it works well seafood as well.

Creamy Polenta – Fuss-free, smooth, cheesy, and creamy POLENTA made with cornmeal, cheeses, milk, and chicken stock. It makes a luscious bed for...

Creamy Parmesan Polenta is a delicious side dish. Irresistibly yummy with parmesan cheese. But simple to make with just 5-ingredients!

Unless your roots lie in Italy, polenta may be pretty unfamiliar. It certainly was for The Goddess. But, she’s a convert. This is a great starting place, if you’ve never made polenta…

Original recipe hails from La Toque, where they serve it with sautéed chanterelles. Yum. This is also delicious topped with a poached egg or aside sautéed greens.

For exceptional corn grits, go artisan with whole-grain, stone-ground cornmeal from the baking section of the supermarket. Toss in some corn kernels, shredded cheese, and herbs to elevate this ever-popular side dish.