Creamy Polenta with Tomato-Corn Ragout Recipe

Name: Creamy Polenta with Tomato-Corn Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; Salt; 1 1/2 cups coarse polenta (not instant); 1/2 cup mascarpone cheese, plus more for serving; 1/2 cup freshly grated Parmesan cheese (2 ounces); 2 tablespoons unsalted butter; Freshly ground pepper; 1 tablespoon canola oil; 1 cup finely chopped Vidalia onion; 2 1/2 cups fresh corn kernels (from 4 ears); 2 tablespoons finely chopped seeded jalapeno; 1 1/2 pounds tomatoescored, seeded and coarsely chopped; 1/4 cup coarsely chopped basil; 1/4 cup coarsely chopped mint; 4 thyme sprigs, for garnish

Servings: persons

8 cups water
Salt
1 1/2 cups coarse polenta (not instant)
1/2 cup mascarpone cheese, plus more for serving
1/2 cup freshly grated Parmesan cheese (2 ounces)
2 tablespoons unsalted butter
Freshly ground pepper
1 tablespoon canola oil
1 cup finely chopped Vidalia onion
2 1/2 cups fresh corn kernels (from 4 ears)
2 tablespoons finely chopped seeded jalapeno
1 1/2 pounds tomatoescored, seeded and coarsely chopped
1/4 cup coarsely chopped basil
1/4 cup coarsely chopped mint
4 thyme sprigs, for garnish

1
Bring the water to a boil in a medium nonstick saucepan.
2
Add a pinch of salt, then slowly add the polenta in a steady, thin stream, stirring constantly, to avoid lumps.
3
Cook over moderately low heat, stirring often, until tender and very thick, about 35 minutes.
4
Remove the pan from the heat and stir in 1/2 cup of the mascarpone, the Parmesan and 1 tablespoon of the butter.
5
Season with salt and pepper and keep warm.
6
Meanwhile, melt the remaining 1 tablespoon of butter in the oil in a large nonstick skillet.
7
Add the onion and cook over moderately high heat until softened but not browned, about 4 minutes.
8
Add the corn and jalapeno and cook until the corn is tender, about 5 minutes.
9
Stir in the tomatoes, season with salt and pepper and cook until just warmed through and some of the tomato juices have been released, about 5 minutes.
10
Stir in the basil and mint.
11
Stir the polenta; add a little hot water if it is too thick and spoon into bowls.
12
Top with the tomato-corn ragout, garnish with thyme sprigs and serve hot.
13
Pass more of the mascarpone cheese at the table.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups water, Salt, 1 1/2 cups coarse polenta (not instant), 1/2 cup mascarpone cheese, plus more for serving, and more.

Yes, Creamy Polenta with Tomato-Corn Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Polenta with Tomato-Corn Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions