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Polenta with Charred Corn and Taleggio
1½ hours 15 minutes active
We deliver a double dose of sweet corn flavor in this almost effortless oven-baked polenta. Once the polenta is done, we fire up the broiler and char corn kernels to make a topping that echoes the flavor of the polenta. Plump, tender kernels cut from fresh cobs are best, but frozen works, too. If using frozen, before broiling, be sure to thaw it and pat it dry. Salty, creamy cheese and bold, pungent fresh oregano complement the natural sugars of the corn.
cup coarse stoneground yellow cornmeal
Kosher salt and ground black pepper