Creamy Corn Polenta Bake

Creamy Corn Polenta Bake

SERVINGS

8

PREP TIME

20 Min

COOK TIME

5 Min

Delight your family and friends by giving them a taste of Northern Italy with our creamy corn polenta bake. Easy and cheesy, this satisfying baked polenta recipe takes less than 30 minutes to make. Once the polenta is cooked, it is topped with garlic-seasoned mushrooms, our SteamCrisp® Niblets Corn and melty fontina and parmesan cheeses.
FEATURED PRODUCTS
Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn
WHERE TO BUY
Creamy Corn Polenta Bake

FULL RECIPE

Serving Size: 8

Prep Time: 20 minutes

Cook Time: 5 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Lists of ingredients:

  • 2 cups quick-cooking polenta
    2 Tablespoons butter
    2 cups sliced cremini mushrooms
    2 cloves garlic, minced
    1 can (11 ounces) Green Giant® SteamCrisp Niblets Corn, drained
    1 cup grated fontina cheese, divided
    1 cup grated parmesan cheese, divided
    2 teaspoons fresh thyme for serving

STEPS

1 Preheat oven broiler. Lightly grease a medium casserole dish with butter or olive oil.
2 Cook polenta according to package directions.
3 While polenta cooks, heat butter in skillet over medium. Add mushrooms and sauté for 5 minutes, stirring regularly. Add garlic and cook 2 minutes longer.
4 Once the polenta is done cooking, stir corn, half of the fontina cheese, and half of the parmesan cheese. 
5 Spread polenta into the bottom of casserole dish. Top with mushroom mixture. Sprinkle with remaining fontina and parmesan cheese. Broil for 5 minutes, until cheese is golden brown and bubbly. 
6 Cool for 5 minutes before serving. Serve topped with fresh thyme.

TIPS & TRICKS

If you prefer different cheeses, consider using gouda, provolone, Havarti or Swiss cheese instead. All of these cheeses are creamy like fontina and melt well, making them excellent alternatives in this baked polenta casserole.

Serving Size: 8

Prep Time: 20 minutes

Cook Time: 5 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

  • 2 cups quick-cooking polenta
    2 Tablespoons butter
    2 cups sliced cremini mushrooms
    2 cloves garlic, minced
    1 can (11 ounces) Green Giant® SteamCrisp Niblets Corn, drained
    1 cup grated fontina cheese, divided
    1 cup grated parmesan cheese, divided
    2 teaspoons fresh thyme for serving

1 Preheat oven broiler. Lightly grease a medium casserole dish with butter or olive oil.
2 Cook polenta according to package directions.
3 While polenta cooks, heat butter in skillet over medium. Add mushrooms and sauté for 5 minutes, stirring regularly. Add garlic and cook 2 minutes longer.
4 Once the polenta is done cooking, stir corn, half of the fontina cheese, and half of the parmesan cheese. 
5 Spread polenta into the bottom of casserole dish. Top with mushroom mixture. Sprinkle with remaining fontina and parmesan cheese. Broil for 5 minutes, until cheese is golden brown and bubbly. 
6 Cool for 5 minutes before serving. Serve topped with fresh thyme.

Tips & Tricks

If you prefer different cheeses, consider using gouda, provolone, Havarti or Swiss cheese instead. All of these cheeses are creamy like fontina and melt well, making them excellent alternatives in this baked polenta casserole.

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