Sweet, savory, and full of warmth from garlic, shrimp, and ripe tomatoes over creamy corn polenta.
As someone who lives alone, it can get overwhelming when I can’t think of what to eat after a long day. Sometimes I just want something quick to cook so I can use the rest of my time for other things. But the truth is, I’m not always good at balancing my time, especially when I’m feeling overwhelmed, and even the one thing that usually helps me feel better, cooking, can start to feel overwhelming too.
Not every day comes with the energy or motivation to step into the kitchen. Last week, even feeling tired, I decided to try this dish for the first time. The recipe is simple, but the process still felt engaging, and the first bite reminded me why simple, homemade meals are worth the effort. The result was so satisfying that I knew I had to share it with you.
Why I Wanted to Try Corn Polenta
I’ve always been curious about new recipes, so when I saw this one from @goodmoodbrainfoodblog on Instagram, it instantly pulled me in. Her series, “I’m poor but I eat like I’m not,” immediately caught my attention and made me smile because somehow it feels like my cooking personality in one sentence. I loved the idea of something simple, yet a little different, and it sparked my curiosity to give it a try.
The original recipe used fresh sweet corn, unsalted butter, grated Parmesan, cherry tomatoes, olive oil, garlic, eggs, salt, and pepper. It was already appealing, but I wanted something more filling and flexible, something I could make with whatever I had in my fridge. I swapped a few things, added a personal touch, and the result was creamy, satisfying, and just the kind of dish that makes cooking feel worthwhile.
Why Corn Polenta is a Timeless Italian Dish
Corn polenta has been a part of Northern Italian kitchens for centuries. Its creamy, golden texture makes it a perfect base for fresh ingredients, like shrimp, tomatoes, or a sprinkle of cheese. Simple as it is, polenta has a way of bringing flavors together and filling the table with warmth, proof that good food doesn’t need to be complicated.
Why You’ll Love This Corn Polenta
- It’s flexible. You can make it lighter, richer, or even vegetarian. You can also roast the toppings, adjust the seasonings, or swap herbs based on what you have.
- Satisfying but light. Polenta and shrimp make it filling without being heavy.
- Perfect for those low-energy evenings. It comes together quickly, so you still get something homemade without using up whatever energy you have left.
- A simple taste of tradition. Brings the comforting flavors of Northern Italy to your table in a simple, approachable way.
Ingredients and How They Work
Sweet Corn
I chopped the kernels straight from the cob and scraped the remaining bits. Using fresh corn really makes a difference; its natural sweetness and flavor are more pronounced than frozen or canned. Cooking the corn before blending is important because raw corn is firm and starchy. Cooking softens it, brings out the sweetness, and helps make the polenta smooth.
Parmesan Cheese and Butter
The butter softens the texture so it isn’t dry, and the Parmesan adds a subtle depth that makes the corn taste more layered without needing extra seasoning.
Garlic and Tomatoes
I halved the tomatoes so they cook evenly and release their juices. I left the garlic whole, but mincing it spreads the flavor better. You can also roast them in the oven for a sweeter and deeper taste.
Shrimp
Shrimp adds protein and a bit of natural sweetness. It gives the dish texture, and you can quickly pan-sear or roast it in the oven.LEM
Paprika & Basil
Paprika adds a touch of warmth and color to the shrimp, and fresh basil brings a light herbal note.
How to Make Corn Polenta
Now that you’ve seen the ingredients and why each one matters, let’s turn them into a satisfying meal. I’ll guide you through each step so even if it’s your first time making corn polenta, it comes out creamy and flavorful.
Creamy Corn Polenta with Shrimp and Tomatoes
Equipment
- Medium saucepan
- Blender
- Small skillet or sauté pan
- Medium skillet or frying pan
- Mixing spoon or spatula
- Knife & cutting board
- Measuring cups & spoons
- Citrus squeezer or fork
Ingredients
For the corn polenta:
- 2 cups fresh sweet corn kernels about 3–4 ears of corn
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- ½ cup water
- salt & pepper to taste
For the tomato topping:
- 5 pcs medium tomatoes
- 2 cloves garlic minced
- 1 tbsp olive oil
- salt & pepper to taste
For the shrimp:
- 10 pcs shrimp peeled and deveined
- ½ tsp paprika
- 1 tbsp olive oil
- basil for garnish
Instructions
Make the corn polenta.
- In a medium saucepan, add the corn kernels and 1/2 cup water. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
- Transfer the cooked corn to a blender or use an immersion blender and puree until smooth.
- Return the pureed corn to the pan over low heat. Stir in butter and Parmesan cheese until melted and creamy.
- Season with salt and pepper to taste. Keep warm.
Prepare the tomato topping.
- Heat 1 tablespoon olive oil in a small pan over medium heat.
- Add garlic and tomatoes, season with salt and pepper, and cook for 5–7 minutes until softened but still slightly chunky. Set aside.
Cook the shrimp.
- Pat shrimp dry and season with paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add shrimp and cook for 2–3 minutes per side until pink and opaque.
- Remove from heat.
Assemble the dish.
- Spoon creamy corn polenta onto plates.
- Top with the garlic-tomato mixture.
- Arrange shrimp on top and drizzle any pan juices over the dish.
- Garnish with extra Parmesan or basil, if desired.
Notes & Tips
- Cook the corn kernels first. Softening the kernels before blending makes the polenta creamy instead of gritty. Skipping this step can affect texture.
- Layer flavor as you go. Classic polenta is usually simple. Salt, water, butter, and sometimes cheese, but seasoning in stages helps build depth. Add salt to the cooking water and taste before finishing with butter or cheese.
- Stir the polenta while cooking. Keep it moving gently so it doesn’t stick or get lumpy.
- Oven option. You can roast the shrimp or tomato topping for a deeper and caramelized flavor.
- Serving right away. Polenta is best eaten soon after cooking for the perfect creamy texture, though leftovers can be stored and gently reheated.
- Storage. Let the leftovers cool completely, then store them in an airtight container in the fridge for up to 2–3 days. Raw shrimp should be cooked within 1–2 days; cooked shrimp can last 3–4 days in the fridge.
- Reheating. Warm the polenta gently on the stovetop or in the microwave with a splash of water, milk, or broth to restore creaminess. Reheat shrimp gently to avoid toughening.
Show Me Your Version
Trying new recipes is always a little adventure. If you give this corn polenta a try, snap a pic and tag me on Instagram @barelysalted. I would love to see what little touches you add.
If you want to try another Italian-inspired dish, check out my Spicy Sweet Potato Gnocchi here. It’s comforting and tasty!
Kitchen + Stereo
On days when my mind feels scattered, a little background music helps me stay present. Gentle on My Mind has this relaxed rhythm that doesn’t rush you or distract you. It’s the kind of song that lets you breathe while you move around the kitchen.
And just a little side note… I also love Dean Martin’s version of this song :))
Love,
Jezelle
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