• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Holidays / Creamy Polenta Casserole

    Creamy Polenta Casserole

    November 16, 2017 by Ingrid Beer 2 Comments

    Creamy polenta casserole is fall's answer to how to put that beautiful abundance of fresh corn and all of its sweetness and flavor to good use—one creamy, buttery and hot spoonful at a time.

    Creamy Polenta Casserole

    Sweet Corn and Creamy Grits Come Together For Creamy Polenta Casserole

    In the warm summer months, there's little more delicious and natural to partake in than fresh corn on the cob, gloriously slathered in butter and salt, perfectly crisp and sweet to bite into. It was one of my favorite summer treats as child, and it's still one of my favorites as an adult.

    Naturally sweet corn is the kind of simple pleasure I adore and am so grateful for, one that brings a smile to my lips and causes a little sigh as well.

    The beauty of corn is that it is around well beyond just the hot summer months, it's abundance lasting deep into the fall, into that golden time of year when the weather cools and the holidays come around and beckon for cozy dishes to be prepared, such as corn bread casserole, golden autumn corn dressing, sweet corn bread cake, or even a kicky “little taste of heaven” corn bread.

    And fresh corn kernels cut from the cob are a delicious and crisp-under-tooth addition to hot, creamy, and buttery polenta cooked until tender, then combined with a touch of white cheddar and a couple of eggs, and poured into a casserole dish and baked until lightly puffed and golden.

    The decadent result is a light, spoonable, warm and cozy creamy polenta casserole that stands deliciously on its own, or as a tasty accompaniment to other dishes on your table—ideal as an offering to the holiday spread as well!

    Creamy Polenta Casserole | thecozyapron.com

    Tips & Tidbits for Creamy Polenta Casserole:

    • Use traditional corn grits, not quick-cooking: I like to use good quality, organic corn grits (Bob's Red Mill are my favorite) with a bit of texture—make sure you're not using the quick-cooking variety of 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 certainly 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 the pick for this, but frozen will work too: I prefer to use fresh corn and cut the kernels right from the cob, as that's the sweetest choice, and has a bit of crunch; however, if you choose to use frozen, just use about 1 ¾ cups of kernels, and allow them to totally defrost so you can blot them of excess water—you don't want extra water as it will potentially make the casserole more liquidy.
    • Choose you cheese: Sharp white cheddar is delicious, savory and tangy, in this recipe, but feel free to use your favorite type of cheese, as long as it melts easily.

    Feast your eyes on these, or just jump to the recipe:

    Creamy Polenta Casserole | thecozyapron.com

    Creamy Polenta Casserole | thecozyapron.com

    Recipe

    Creamy Polenta Casserole with Sharp White Cheddar

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Creamy Polenta Casserole | thecozyapron.com
    This soft and spoonable polenta casserole loaded with fresh corn kernels and sharp white cheddar is creamy and buttery, almost like a pudding; it's a delectable dish that stands alone, or as a warm and cozy side on your dinner table, holiday or otherwise.

    Yield: Serves 6

    Nutrition Info: 410 calories

    Prep Time: 10 minutes
    Cook time: 1 hour 30 minutes

    Ingredients:

    • 4 cups chicken stock
    • 1 cup corn grits
    • 1 ¾ -2 cups fresh corn kernels cut from cobs (about 4 cobs) and blotted dry
    • 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:

    -To prepare your grits, add the chicken stock to a medium size pot, and bring it to a strong simmer/boil; then, slowly sprinkle in the corn grits, whisking all the while, and allow the mixture to slightly thicken.

    -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.

    -During the last 15 minutes of cooking, preheat your oven to 350°, and lightly mist a medium size casserole dish with cooking spray.

    -Once the polenta is cooked and tender, allow it to slightly cool and slightly thicken for about 15 minutes; then, add in the corn kernels, the garlic, and the butter, and whisk to combine; add in the eggs and 1 cup of the cheese, and whisk to blend; pour 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; allow the casserole to set/cool slightly for about 20-30 minutes before serving (the inside will be very hot!); enjoy on its own, or with sauteed greens and chicken or turkey, or mushrooms, etc.

    « From the Heart: Clinging to What Nourishes
    From The Heart: Conscious Gratitude »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Heather A Jezorek

      April 01, 2020 at 10:41 am

      Could the casserole be assembled ahead and refrigerated or frozen until time to cook it?

      Reply
      • The Cozy Apron

        April 01, 2020 at 1:26 pm

        Hi Heather, because I have not attempted the recipe in this way, I hesitate a bit to advise; but I think that assembling and refrigerating would be a better way to go than freezing. Don't think I'd recommend that at all.

        I think it will be quite tasty even if prepared ahead, my only concern is what the texture will be like. I think it may be thicker than if you made it the day of, but if you don't mind that, I'd say definitely give it a try!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Loaded Hummus | thecozyapron.com
      Loaded Hummus
    • Chili Cheesesteak Stew | thecozyapron.com
      Chili Cheesesteak Stew
    • Baked Ziti | thecozyapron.com
      Baked Ziti
    • Almond Flour Cookies | thecozyapron.com
      Almond Flour Cookies

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2023 The Cozy Apron