Campfire Creamy Polenta with Fresh Corn
This creamy polenta with Bob’s Red Mill cornmeal, summer corn, and smoky Gouda is an easy, cheesy, one-pot side dish, perfect for campfire cooking!
or read on for step-by-step instructions with photos
Easy One-Pot Polenta for Camping & Beyond
There’s something so satisfying about a warm, cheesy dish after a long day outdoors. This simple creamy polenta loaded with gooey cheese and fresh corn comes together with just a pot and spoon—quick, cozy, and so comforting.
And if you’re at home? It’s just as good on your weeknight stovetop as it is over a campfire. Pair it with your favorite veggies and proteins—or eat it straight from the pot!
What Makes This Polenta Special
Fresh summer corn: Adds natural sweetness and a little pop of texture in every bite.
Smoked Gouda cheese: Doubles down on that smoky, campfire flavor while adding gooey, melty goodness.
One-pot simplicity: Made with minimal equipment—perfect for camping, BBQs, or quick weeknight dinners.
Versatile serving options: Great as a side dish or hearty enough to enjoy solo like a savory cornmeal porridge.
Bob’s Red Mill cornmeal: Medium stone-ground cornmeal gives this polenta just the right texture and body.
What’s Ahead in this Recipe
Pro tips: How to save polenta if it starts sticking or burning, plus how to adjust the texture as you go.
Serving ideas: What proteins, sauces, or veggies pair best (plus how to repurpose leftovers).
Substitutions: Easy swaps for Bob’s Red Mill cornmeal, milk, butter, corn, and cheese.
Storage advice: How to store, reheat, or freeze it for later.
FAQs: Answers to common questions like how much polenta to make per person, whether polenta is the same as grits, and if you can eat it on its own.
But first, I’ll walk you through this creamy polenta recipe step by step—perfect for your next camping trip or cozy night in.
Let’s get stirring!
What you’ll need
Ingredients for Creamy Polenta
16 ounces (500 ml) whole milk
½ cup cornmeal (I use Bob’s Red Mill medium grind)
2 ears fresh 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
Prep: 5 min Cook: 20 min
Makes: 4 cups (1 liter), serves 4 as a side
How to Cook Creamy Polenta
Step 1
Heat the milk.
Pour the milk into a small pot and place it over medium heat. Stir occasionally and heat until it’s steaming hot but not boiling. Keep an eye on it so it doesn’t scald or stick to the bottom.
Step 2
Add the cornmeal and stir.
Once the milk is hot and steaming, take the pot off the heat. Slowly pour in the cornmeal while stirring constantly—this helps prevent clumps.
Return the pot to the fire and cook over medium heat, stirring often, until the mixture thickens and starts to bubble.
I used a spatula, but if you have a whisk, now’s a great time to use it for a smoother texture.
Step 3
Add the fresh corn.
Stir in the corn kernels and move the pot to a lower heat area of the fire, or lower the heat on your stovetop if cooking at home. Let it cook gently for about 10 minutes, stirring occasionally and scraping the bottom to prevent sticking.
If it does start to stick or burn, don’t worry—check out my tips below on how to save it.
Step 4
Add the butter, cheese, and seasoning.
Stir in the butter and cheese, keeping the pot over low heat. Continue stirring until everything is melted and fully combined.
Once the polenta is smooth and creamy, take the pot off the heat. Stir in the vinegar and season with salt to taste.
Serve hot with your favorite meats or veggies. I paired mine with a simple grilled pork chop and a cabbage salad—easy and delicious!
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My Tips for the Best Creamy Polenta
If the polenta starts to stick or burn: Stop scraping the bottom of the pot so the burnt bits don’t mix in. As long as that layer stays stuck to the bottom, the rest should still taste great.
If needed, carefully transfer the polenta to a new pot and lower the heat. Stir more frequently going forward to prevent more sticking.
Use a sturdy pot for campfire cooking: A high-quality stainless steel pot makes all the difference when cooking over open flames. I use one similar to this stainless steel pot on Amazon, which comes in different sizes and can handle temperatures up to 500°F.
Want to see more of my go-to camping cooking gear? Check out my full article on the best open fire cooking tools!
Adjust the texture as you go: Polenta thickens as it sits. If it feels too thick while cooking, just stir in a splash of milk or water until it’s how you like it.
For extra creaminess: Swap half the milk for heavy cream, or stir in a bit of cream cheese or goat cheese along with the butter and Gouda.
Serving Suggestions
Meats – Great for the Campfire: Serve this creamy polenta alongside campfire proteins like smoky barbecue pork ribs, fire-grilled flank steak, or Jamaican jerk chicken.
Meats – For Your Stovetop or Oven: Serving this at home? It pairs beautifully with red-wine braised brisket, crispy duck breast with pan sauce, air fryer soy balsamic chicken thighs, or pickle-brined chicken.
Vegetables: Creamy polenta is a great match for roasted or grilled veggies like Mediterranean marinated vegetables, bacon fat Brussels, or a make-ahead camping kale salad for brightness and crunch.
Sauces: Polenta loves a good sauce! Top it with classic all-beef bolognese, French espagnole brown sauce, or a rustic San Marzano tomato sauce.
As a Main Dish: Make it the main event by topping with a fried egg, sautéed mushrooms, or a spoonful of herb sauce like salsa verde or fiery zhoug for a bright, punchy finish.
Leftovers: Reheat leftover polenta with a splash of milk or water and turn it into a savory breakfast bowl. Top it with a poached or soft-boiled egg, crispy bacon, roasted tomatoes, or sautéed greens for a great start to the day.
Substitutions
Cornmeal: I find that medium-grind cornmeal (like Bob’s Red Mill) gives the best balance of creaminess and texture.
Fine cornmeal cooks faster and makes a smoother, silkier polenta, while coarse cornmeal creates a chunkier, more rustic texture—but takes longer to cook.
Stone-ground cornmeal offers a mix of fine and coarse bits, giving polenta more dimension than regular yellow cornmeal.
Use what you have on hand, or experiment with different types to see what texture you like best.
Milk: I used whole milk for richness, but 2% or skim will also work. For a dairy-free or vegan version, try soy, oat, or cashew milk—just note that stronger nut milk flavors (especially almond) will come through in the final dish.
Corn: Fresh summer corn is ideal, but frozen corn works well when it’s out of season. No need to thaw—just stir it in and cook as you would with fresh.
Fat: Butter complements the corn beautifully, but you can swap in brown butter for a toasty, nutty flavor. To make it dairy-free, use vegan butter or coconut oil, or omit it entirely.
Cheese: Smoked Gouda brings a smoky depth that pairs perfectly with corn, but you can also use cheddar, goat cheese, or Gruyère. For more umami, try finely grated pecorino or parmesan.
Dairy-Free / Vegan: Replace the milk, butter, and cheese with plant-based alternatives and add a spoonful of nutritional yeast for a similar cheesy flavor.
Acid: Apple cider vinegar balances the richness of the polenta. White vinegar, white wine vinegar, or lemon juice are all great swaps.
Storage
Cooler: If you're camping, store leftover polenta in a sealed container or zip-top bag in your cooler for up to 3 days. Keep it packed in ice or near frozen items to stay safely chilled.
Fridge: At home, store polenta for up to 5 days.
Freezer: Freeze in an airtight container or zip-top freezer bag for up to 3 months. Flatten it to save space and make thawing easier.
Reheating Tips: Polenta thickens when chilled and may separate after freezing. Warm it gently on the stove or in the microwave, stirring in a bit of milk or water if needed to thin it out. Add a little cornmeal to rethicken it if it becomes too thin after thawing.
FAQs
Is polenta the same as grits?
Polenta and grits are similar, but not exactly the same. Both are made from ground corn, but grits are typically made from white corn and have a coarser texture. Polenta is usually made from yellow corn and comes in varying grinds. You can swap them in some recipes, but texture and cook time will vary significantly.
How much polenta is a good portion per person?
A good portion is about ¼ cup of dry cornmeal per person for a side dish. Since this recipe includes fresh corn, the volume stretches further—yielding 4 portions from just ½ cup of cornmeal.
What is the best liquid to polenta ratio?
For creamy polenta, a 4:1 liquid-to-cornmeal ratio is a good starting point. Adjust slightly depending on your preferred thickness.
Can you make polenta ahead of time?
Yes! Polenta holds up really well. Make it a day or two in advance, store it in the fridge, and reheat with a splash of milk or water to bring back the creaminess.
What is traditionally served with polenta?
Traditionally, polenta is paired with braised meats like short rib or osso buco, mushrooms, tomato sauces, roasted vegetables, or hearty stews.
Can you eat polenta by itself?
Definitely. Creamy polenta with just butter and cheese makes a simple, satisfying dish on its own.
Which meats go well with polenta?
Polenta pairs beautifully with braised brisket or short ribs, grilled steak or pork, roast chicken, duck, or Italian sausages.
What cheese goes with polenta?
Cheeses that go well with polenta include cheddar, goat cheese, gruyère, parmesan, and pecorino. For a smoky campfire feel, try smoked Gouda or smoked cheddar.
When is Sweet Corn in Season?
Sweet corn season usually runs from mid-summer to early fall in North America, though it varies by region. In-season corn is extra sweet, juicy, and perfect for this recipe.
That’s it, enjoy!
This polenta was the perfect side dish for a simple camping dinner. It came together with minimal equipment and delivered that cozy, hearty satisfaction you want after a day outdoors. Whether you’re camping or cooking at home, this recipe fits right in.
At home, I often serve it with saucy dishes that need a soft, creamy base. It’s silky, pillowy, and soaks up flavors perfectly—kind of like mashed potatoes. Polenta is incredibly versatile and a great alternative to pantry staples like rice or beans.
I always keep a bag of cornmeal on hand. Just add milk, butter, and cheese for a quick, comforting side. In the summer, fresh corn makes it even better, but frozen corn or peas work too. You can even try a sweet breakfast version with maple syrup, fresh fruit, and nuts. Experiment and have fun with it!
Summary
Creamy Polenta with Fresh Corn and Cheese Recipe
Level up your campfire meals with this creamy polenta featuring sweet summer corn and melty smoked Gouda cheese.
Prep: 5 min Cook: 20 min
Makes: 4 cups (1 liter), serves 4 as a side
Dietary Notes: Gluten-free, Egg-free, Vegetarian
Ingredients
16 ounces (500 ml) whole milk
½ cup cornmeal (I use Bob’s Red Mill medium grind)
2 ears fresh 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 the milk. Pour the milk into a pot and warm over medium heat until steaming but not boiling. Stir occasionally to prevent sticking.
Cook the cornmeal. Take the pot off the heat. Slowly add the cornmeal while stirring to avoid clumps. Return to the heat and cook until the polenta thickens and starts to bubble.
Add the fresh corn. Stir in the corn kernels and lower the heat. Cook gently for 10 minutes, stirring occasionally to prevent burning. If it sticks, avoid scraping the bottom.
Finish and season. Add the butter and cheese, stirring until melted. Remove from heat, stir in vinegar, and season with salt to taste. Serve hot with your favorite meats or veggies.
Top Tips
If the polenta starts to stick or burn: Stop scraping the bottom so the burnt bits don’t mix in. Transfer to a new pot if needed and lower the heat—then keep stirring more often to prevent further sticking.
Adjust the texture as you go: Polenta thickens as it sits, so add a splash of milk or water if it feels too thick while cooking. Keep stirring until it’s just how you like it.
For extra creaminess: Swap half the milk for heavy cream, or stir in a bit of cream cheese or goat cheese along with the butter and Gouda.
Further reading: For more, check out my tips, serving suggestions, substitutions, storage, and FAQs!
Did you try this polenta? Let me know how it went!
Leave a comment below or tag me on Instagram @onecreativecook if you share your dish. I’d love to see your creations!
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