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Sweet Corn Polenta with Baked Beans Recipe
Ben Carraoli

Sweet Corn Polenta with Baked Beans Recipe

I recently made this Sweet Corn Polenta with Baked Beans, and I honestly didn’t expect it to turn out so comforting and satisfying. The creamy texture of the polenta combined with the natural sweetness of fresh corn completely won me over
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3/4 cup dried polenta – Use coarse stone-ground polenta instead of instant for the creamiest texture and best flavor.
  • 3 cups vegetable broth or water – Broth adds depth and richness. If using water make sure to season properly.
  • 1/2 teaspoon sea salt – Essential for enhancing the natural sweetness of corn. Adjust according to taste.
  • 2 tablespoons unsalted butter – Adds richness and a silky finish to the polenta.
  • 1 1/2 cups shredded sharp cheddar cheese – Sharp cheddar gives bold flavor. Always grate cheese fresh for smoother melting.
  • Black pepper for topping – Freshly cracked pepper adds subtle heat and aroma.
  • Baked beans for serving – Use your favorite homemade or good-quality prepared baked beans to spoon over the creamy polenta.

Method
 

  1. Remove the husks and silk from the corn. Carefully slice the kernels off the cob. This step ensures sweet bursts of corn in every bite and enhances the natural flavor of the dish.
  2. In a large saucepan, bring the broth or water to a gentle boil and add salt. Slowly whisk in the polenta to prevent lumps. Reduce the heat and cook while stirring frequently until the mixture thickens and becomes creamy.
  3. Once the polenta is soft and thick, stir in the butter until melted. Add the shredded cheddar and mix until smooth and fully incorporated. The texture should be creamy and rich.
  4. While the polenta finishes cooking, gently heat your baked beans in a small saucepan. Stir occasionally so they warm evenly without sticking.
  5. Spoon the creamy sweet corn polenta into bowls. Top generously with warm baked beans and finish with freshly cracked black pepper. Serve immediately while hot and comforting.

Notes

• I always stir the polenta slowly and consistently because rushing it can cause lumps.
• If my polenta thickens too much, I add a splash of warm broth to loosen it.
• I prefer using sharp cheddar because mild cheese doesn’t give the same bold flavor.
• When corn is in peak season, I use freshly picked corn for the sweetest taste.
• Sometimes I drizzle a little olive oil on top before serving for extra richness.