Creamy Polenta with Corn and Chiles


In my opinion, polenta is a quintessential comfort food. I love it as side dish, where it is particularly apt at complementing robust stews, or as a main course topped with a traditional pasta sauce. This version, which contains the luscious combination of corn and chiles, also works as a main course on its own. I like to serve it with a tossed salad, sliced tomatoes with vinaigrette or some marinated roasted peppers, all of which would add a panoply of valuable nutrients to the meal.

Creamy Polenta with Corn
Serves 6
  1. • Medium to large (31⁄2 to 5 quart) slow cooker
  2. • Greased slow cooker stoneware
  3. 3 cups skim milk or non-dairy alternative 750 mL
  4. 2 cloves garlic, minced
  5. 1 tsp finely chopped fresh rosemary leaves 5 mL or 1⁄2 tsp (2 mL) dried rosemary leaves,crumbled
  6. Freshly ground black pepper
  7. 3⁄4 cup coarse stone-ground yellow cornmeal 175 mL
  8. 1 cup corn kernels 250 mL
  9. 1 cup shredded Monterey Jack cheese 250 mL
  10. 1⁄2 cup freshly grated Parmesan cheese 125 mL
  11. 1 can (4.5 oz/127 mL) diced mild green chiles, drained
  1. 1. In a large saucepan over medium heat, bring milk, garlic, rosemary, and black pepper to taste, to a boil. Gradually add cornmeal, in a steady stream, whisking to remove all lumps. Continue whisking until mixture begins to thicken and bubbles like lava, about 5 minutes. Add corn, Monterey Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware.
  2. 2. Cover and cook on Low for 2 hours, until mixture is firm and just beginning to brown around the edges.
  1. Tips
  2. If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.
  3. I have not added salt to this polenta because the cheese contains a significant amount of sodium.
Judith Finlayson



Posted in Gluten-Free, Grains & Legumes, Recipes, Vegetarian & Vegan.


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