If you’re Italian, you call it polenta. If you’re from the South, it’s known as grits. I call it delicious. This creamy side dish errs on the side of indulgence, but when plated with leaner fare, it creates a healthy dish that actually satisfies.
I used medium-ground cornmeal, which gave the dish a chewy texture. Prepare the polenta according to the package’s directions; I recommend using whole milk in place of water. Once cooked through, toss in corn (fresh, frozen or canned will all work) and season generously with S & P, butter and cheese (I used Pecorino Romano, but you could easily substitute with Parmigiano Reggiano, or even smoked Gouda or cheddar cheese).