Polenta Recipe

Prepare dashi-water

In a medium saucepan bring 4 cups water and 2 cups prepared dashi to a simmer. Keep it at a gentle simmer — do not boil vigorously.

Toast cornmeal (optional)

In a separate dry skillet over medium heat, toast 1 cup coarse cornmeal (and 1/2 cup fine cornmeal if using) for 2–3 minutes, stirring, until fragrant. This step deepens flavor and reduces clumping.

Cook polenta

Slowly whisk the toasted cornmeal into the simmering dashi in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or silicone spatula, until thick and creamy, about 20–25 minutes for coarse polenta (10–15 minutes if using finer grind). If it thickens too much, add up to 1/2 cup warm dashi/water to loosen.

Finish polenta

When polenta is tender and creamy, stir in 2 tbs unsalted butter, 1 tbs neutral oil, and 1.5 tsp salt. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally to prevent skin forming.

While the polenta cooks, heat a stainless steel or cast-iron skillet over high heat until very hot. Add 1 tbs neutral oil and spread to coat. Add 1 1/4 cups corn kernels in a single layer (work in two batches if necessary). Let the corn sit, undisturbed, for 1–2 minutes to char, then stir and let another minute until there are good dark brown/black flecks. Reduce heat to medium-high, add 1/2 tsp light soy sauce, 1/4 tsp salt, and 1/8 tsp pepper. Cook 30–60 seconds more to glaze and season, then remove from heat.

In a small skillet over medium heat, melt 4 tbs unsalted butter. Swirl and foam will appear; continue cooking, swirling frequently, until solids turn golden brown and aroma is nutty (2–4 minutes). Watch closely to avoid burning.

Remove pan from direct heat and add 1/2 cup warm dashi immediately to stop cooking — it will sizzle. Return briefly to low heat just to combine. Stir in 1/2 tsp light soy sauce, 1/2 tsp mirin (if using), and 1/8 tsp pepper. Taste and adjust — the sauce should be savory, slightly nutty, and aromatic.

Spoon warm polenta into shallow bowls or onto plates (about 1 cup per serving).

Top each portion with 3–4 tbs charred corn.

Drizzle 1.5–2 tbs brown butter dashi over the polenta and corn, allowing some to pool around the base.

Sprinkle 1 tbsp (total) grated Parmesan (if using), 1 tbs sliced chives or scallions, a pinch of flaky sea salt, and a few toasted sesame seeds for contrast.

Serve immediately while hot. Leftover polenta can be cooled in a pan, refrigerated, sliced and pan-fried or grilled.