Creamy Corn and Polenta Bake

with Blue Cheese

Rich, creamy, and bursting with flavor, this Creamy Corn and Polenta Bake with Blue Cheese offers an elevated twist on traditional comfort food. Baking the polenta eliminates the need for constant stirring, allowing you to enjoy its thick, velvety texture with minimal effort. Sweet corn kernels, fresh or frozen, and tangy cherry tomatoes bring a burst of brightness to the dish.
The combination of blue cheese and Parmesan adds layers of savory depth and a salty edge, making this casserole a true standout. With its golden-brown crust from broiling and a creamy interior, this recipe is a feast for both the eyes and the palate. Perfect for family dinners or special occasions, this one-dish recipe saves time without compromising flavor.

1. Prepare the DishPlace an oven rack in the upper third of your oven and heat to 350°F. Generously butter a shallow 2-quart casserole or gratin dish, or an 11 × 7-inch baking dish.Use parchment paper to line the baking dish for easier cleaning.

2. Bake the Polenta BasePour the stock and milk into the casserole dish, then stir in the polenta, ¼ cup of the Parmesan, and the salt. Bake, uncovered, for 30 minutes, then give everything a good stir. Continue to bake until the polenta thickens somewhat and comes together, 20 to 25 minutes longer.Add a dash of nutmeg or smoked paprika for depth.

3. Incorporate the Veggies and CheeseStir in the corn, tomatoes, blue cheese, parsley, basil, and scallion. Bake for another 10 to 15 minutes, until very thick and creamy.Wipe the edges of the dish with a damp cloth before serving for a polished presentation.

4. Broil to FinishTurn the broiler on high. Sprinkle the remaining ¼ cup Parmesan all over the surface of the polenta and scatter on the butter pieces. Broil until the cheese starts to bubble and develop brown spots all over, 2 to 4 minutes. Watch carefully so it doesn’t blacken.For a more savory crust, mix breadcrumbs with the Parmesan before broiling.

5. ServeRemove from the oven and let the polenta stand for about 10 minutes before serving. Spoon the polenta into individual bowls and sprinkle with more blue cheese, parsley, and basil.Use a silicone spatula to easily scoop out servings without leaving residue behind.

Unsalted butter2 tbsp

- Dairy

vegetable or chicken stock4 cup

- Canned Goods

Whole Milk1/2 cup

- Dairy

polenta1/2 cup

- Pasta & Grains

Parmesan Cheese1/2 cup

- Dairy

fine sea salt1 tsp

- Spices

corn kernels1/2 cup

- Frozen

cherry tomatoes1/2 cup

- Produce

blue cheese1 cup

- Dairy

Fresh Parsley1/2 cup

- Produce

Fresh Basil1/4 cup

- Produce

scallion1 count

- Produce

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woman in blue shirt sitting beside woman in black shirt

Creamy Corn and Polenta Bake

with Blue Cheese