Polenta Casserole

Deliciously sweet and savory, my polenta casserole is a warm and cozy addition to the holiday table. Simply prepared with buttery corn polenta cooked until tender then combined with fresh corn kernels, eggs and a sprinkle of cheese to create a light, fluffy and spoonable texture, this polenta casserole recipe is a scrumptious fall harvest-inspired side dish!

Creamy polenta made into a cozy casserole

There's nothing like fresh corn on the cob, especially when gloriously slathered in butter and salt—perfectly crisp and sweet. It was one of my favorite treats as a child, and it's still one of my favorites as an adult!

The beauty of corn is that it's with us deep into late fall, that golden time of year when the weather cools and the holidays come around, and when we're beckoned to cozy dishes such as cornbread casserole, sweet cornbread cake, or fresh cornbread.

For my recipe here, those fresh corn kernels cut from the cob are a sweet and flavorful addition to hot, creamy, and buttery polenta cooked until tender. I then combine it with a touch of white cheddar and a couple of eggs, then bake until lightly puffed and golden.

If you love corn grits or corn polenta like I do, then this creamy polenta casserole is definitely one to try...

My recipe for polenta casserole

One thing I love about this recipe is the texture, which is at once light and fluffy, yet delectably spoonable and very comforting.

Polenta is cooked with a touch of chicken stock until tender and thickened, and serves as the base for this souffle-like casserole.

For added texture and a burst of sweetness, fresh corn kernels cut from the cob are added in along with a touch of butter, a clove of garlic for savory flavor, a couple of eggs to help create texture, and some grated cheddar. (Bonus: You can sub frozen and thawed corn kernels for convenience.)

All of this deliciousness gets spooned into a baking dish, then a touch more cheese is sprinkled over top. The casserole is baked until hot, then allowed to set for a little while to thicken and slightly cool.

The result is a fluffy melt-in-your-mouth spoonful, with irresistibly delicious flavor that pairs perfectly with turkey, chicken or beef, plus all the other fixings on the holiday table!

Here's a sneak peek at my polenta casserole recipe: (or just jump to the full recipe...)

1. To get started, I prepare my corn polenta until tender and creamy, allowing it to cool for 15 minutes.
2. Next, I fold in fresh corn kernels, a clove of pressed garlic, and some butter. I then whisk in a couple of eggs and 1 cup of the grated cheese until well blended.
3. I pour or spoon the mixture into my prepared casserole dish, then bake for about 45 minutes.
4. Once baked, I allow the polenta casserole to cool for about 20 to 30 minutes (it's extremely hot)
5. I then serve with my other holiday staples.

Recipe

Polenta Casserole

by Ingrid Beer

Print Recipe

This warm, buttery polenta casserole with fresh corn kernels and sharp white cheddar is the perfect cozy side for your holiday table!

Category: Side
Cuisine: American

Yield: Serves 6

Nutrition Info: 269 calories (per serving)

Prep Time: 10 minutes
Cook time: 1 hour, 30 minutes
Total time: 1 hour, 40 minutes

Ingredients:

• 4 cups chicken stock
• 1 cup polenta or corn grits (not quick cooking)
• 1 ¾ to 2 cups fresh corn kernels cut from cobs and blotted dry (about 4 corn cobs)
• 1 clove garlic, pressed through garlic press
• 2 tablespoons unsalted butter
• 2 eggs, room temp
• 1 ½ cups grated sharp white cheddar cheese, divided use
• Chives, fresh thyme leaves, or chopped parsley for garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare your polenta, add the chicken stock to a medium size pot, and bring it to a strong simmer/boil. Then, slowly sprinkle in the corn polenta or grits, whisking all the while, and allow the mixture to slightly thicken.
3. Reduce heat to low and gently cook the grits until soft, creamy and thickened, about 45 minutes, stirring/whisking occasionally to prevent them from sticking to the bottom of the pot.
4. Once the polenta is cooked and tender, allow it to slightly cool and slightly thicken for about 15 minutes.
5. Then, preheat your oven to 350°, and lightly mist a medium size casserole dish with cooking spray.
6. After the polenta has rested for 15 minutes, add in the corn kernels, the garlic, and the butter, and whisk to combine. Then, add in the eggs and 1 cup of the cheese, and whisk to blend.
7. Pour or spoon the mixture into the prepared casserole dish, top with the remaining ½ cup of cheese, and bake for 45-50 minutes until golden on top.
8. Allow the corn polenta casserole to set/cool slightly for about 20 to 30 minutes before serving (the inside will be very hot), and enjoy with your favorite holiday staples.

Tips & Tidbits for my polenta casserole:

• Use traditional polenta or corn grits, not quick-cooking: I like to use organic polenta or corn grits (Bob's Red Mill are my favorite) for texture. You can certainly use your preferred brand, but make sure you're not using quick-cooking grits.
• Chicken stock is best, but you can use water or even veggie stock: Cooking your grits in chicken stock provides the most flavor, but you can actually use water with a couple of pinches of salt, if you prefer. You can also sub vegetable stock for a vegetarian option.
• Fresh kernels are best, but frozen will work as well: I prefer to use fresh corn, cutting the kernels right from the cob, as that's the sweetest choice, and with some nice crunch. However, if you choose to use frozen kernels, just use about 1 and ¾ cups, and allow them to totally defrost so you can blot them of excess water (very important to prevent a soggy casserole).
• Choose your cheese: Sharp white cheddar is delicious and savory in this recipe, but feel free to use your favorite type of cheese, as long as it easily melts. Some other good options are gouda, Jack, or Gruyere.

Hungry for more cozy holiday sides? Check out my Stuffing Recipe, this Gravy Recipe, my recipe for Green Bean Casserole, Stuffed Mushrooms, or even my recipe for Cornbread Casserole!

Cook's Note: This recipe was originally published in 2017, and has been updated with even more love!