Campfire Polenta with Fresh Summer Corn
A comforting classic that’s even better with the addition of fresh summer corn. This one-pot polenta is the perfect side dish for camping.
or read on for step-by-step instructions with photos
When is Sweet Corn in Season?
Sweet corn season typically runs mid-summer to early fall in North America but can be earlier or later depending on exactly where you are. It’s so sweet and flavorful, that the corn you get year-round pales in comparison.
So when the season comes, I’m always super excited to get my hands on some fresh summer corn. It pairs perfectly with butter and cheese and gives the cornmeal a fresh flavor boost.
This one-pot wonder is so simple and comforting, definitely a go-to recipe when camping but works great anywhere.
What you’ll need
Ingredients
16 ounces (500 ml) homogenized whole milk
½ cup cornmeal
2 ears corn, shucked and kernels cut off the cob
2 tablespoons butter
3 ounces (85g) smoked gouda, grated or cubed
1 tablespoon apple cider vinegar
salt, to taste
Equipment
Small pot or saucepan
Spatula or spoon
Knife and cutting board or corn peeler
Campfire or other heat source
Makes: 4 cups (1 liter)
Prep: 5 min Cook: 20 min
How to make it
Step 1
Heat the milk.
Pour milk into a pot and heat over medium heat until steaming hot but not boiling. Make sure to stir occasionally to avoid burning or sticking to the bottom of the pot.
Step 2
Add the cornmeal and cook.
Once the milk is steaming hot, pull the pot off the heat and add cornmeal slowly while continuously stirring so that it disperses evenly into the milk to avoid clumps.
Return the pot to the fire and continue cooking over medium heat and stirring until the mixture begins to thicken and bubble.
I used a spatula but If you have a whisk, this is a great time to use it.
Step 3
Add fresh corn.
Stir in the fresh corn kernels and cook on low heat for 10 minutes, stirring occasionally and scraping the bottom to avoid burning.
If the mixture begins to stick and burn, see my tips on how to salvage the polenta.
Step 4
Add final ingredients and season.
Add the butter and cheese and continue cooking on low heat and stirring occasionally. Once butter and cheese have melted, take the pot off the fire and season with vinegar and salt to taste.
Serve with your favorite meats or veggies.
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My tips
If polenta starts to stick and burn:
Stop scraping the bottom of the pot so that the burnt pieces don’t mix into everything. As long as the burnt layer stays attached to the bottom of the pot, the rest of the polenta won’t taste burnt.
Continue to stir carefully and avoid scraping the bottom.
Alternatively, transfer the polenta to a new pot and be sure to cook over low heat and stir more frequently to avoid sticking and burning.
Use the right tools - using a high-quality stainless steel pot that can withstand high temperatures is a must when cooking over a campfire.
I personally use one that is similar to this stainless steel pot from Amazon. It features a clear see-through lid, comes in various sizes, and can withstand temperatures up to 500°F.
For more recommendations, check out my article on the top 10 campfire cooking tools I can't live without.
Substitutions
Milk - I used whole milk because it adds a nice richness to the polenta but other types of milk will definitely work, such as skim or 2%. If you want to make a dairy-free or vegan version, soy, oat, or almond milk could work too.
Corn - obviously fresh summer corn in season is the best, but if you want to make this recipe in the winter or don’t have access to fresh corn, frozen corn would be your best option.
Fat - the flavor of butter complements corn really well in my opinion, try brown butter for a variation on regular butter. If you want to make a dairy-free or vegan version, or simply eat less fat, you can omit the butter completely or replace it with coconut oil or vegan butter.
Cheese - the smoked gouda in this recipe amplifies the smokiness from the campfire and works so well with sweet corn.
Other cheeses that work well - cheddar, goat cheese, or gruyere. Just make sure to choose a good melting cheese, although pecorino or parmesan could work well if grated very finely.
To make this recipe dairy-free or vegan - add nutritional yeast in place of cheese for a similar flavor profile.
Acid - the acid helps cut through the richness of the polenta and enhance all of the other flavors. Any mild-tasting vinegar such as white, white wine, or apple cider works well without overpowering the polenta. Lemon juice is another great option.
Storage
Stored in an airtight container, polenta lasts for a week in the fridge.
Add a small amount of water to the polenta before reheating on the stove or microwave as it tends to thicken even more once chilled.
Freeze in an airtight container or zip-top freezer bag for up to 3 months.
When reheating from frozen, the polenta might be watery or thin. Add a tablespoon of cornmeal at a time to bring it back to the desired thickness.
Dietary Notes: Gluten-free, Egg-free, Vegetarian
That’s it, enjoy!
This polenta went perfectly with the grilled pork chop and fresh cabbage salad pictured below. It was a really simple yet hearty meal that was easy to put together with the little equipment I had while camping.
Polenta can go well with pretty much anything but is especially good with saucy dishes like chicken cacciatore, braised beef brisket, or sauteed mushrooms.
Summary
Creamy Polenta with Fresh Corn and Smoked Gouda Recipe
Level up your campfire meals with this creamy polenta featuring fresh & sweet summer corn.
Makes: 4 cups (1 liter)
Prep: 5 min Cook: 20 min
Ingredients
16 ounces (500 ml) homogenized whole milk
½ cup cornmeal
2 ears corn, shucked and kernels cut off the cob
2 tablespoons butter
3 ounces (85g) smoked gouda, grated or cubed
1 tablespoon apple cider vinegar
salt, to taste
Instructions
Heat milk. Pour milk into a pot and warm over medium heat until steaming but not boiling. Stir occasionally.
Cook cornmeal. Remove pot from heat once milk is steaming. Slowly add cornmeal while stirring to prevent clumps. Return pot to heat and cook until thickened and bubbling.
Add fresh corn. Stir in fresh corn kernels and cook on low heat for 10 minutes, stirring occasionally. If mixture sticks, avoid scraping bottom or transfer to a new pot.
Final touches. Add butter and cheese, stirring occasionally until melted. Remove from heat, season with vinegar and salt, and serve with your favorite meats or veggies.
Top Tips
If polenta sticks and burns, avoid scraping burnt bits so they don’t mix in. Stir carefully and consider transferring to a new pot.
Substitute milk with any milk or dairy-free alternative, and swap fresh corn with frozen when needed. Experiment with different fats like coconut oil instead of butter.
Balance flavors with vinegar or lemon juice to cut through richness. Choose a mild vinegar like white, white wine, or apple cider to avoid overpowering the polenta.
Ever tried making polenta? Share your experience in the comments!
Enjoy!
