polenta bowl

Polenta Bowl with Charred Corn Salad

Polenta Bowl with Charred Corn Salad - Super savory the cojita cheese gives it a salty bite. The sweet corn salad is bright, crunchy and amazing!
Course Lunch or Dinner
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 1339kcal
Author Deb Clark


  • 1 cup polenta
  • 4 cups chicken stock
  • 1/2 cup crumbled cojita cheese (divided)
  • 2 tbsp butter
  • Charred Corn Salad
  • 2 ears corn, charred kernels removed
  • 1/4 cup red onion minced
  • 1/4 cup cilantro minced
  • 1 tsp lime zest
  • juice of half a lime
  • 1 tsp honey


  • In a large pan heat the chicken stock over high heat. When it comes to a boil, add the polenta to the boiling stock stirring constantly to eliminate lumps. Return to a boil, reduce heat to medium low. Stir frequently and cook for appxoximately 20 minutes or until the polenta is tender.
  • While the polenta is cooking make the salad. Remove the kernels from the cob, mince the onion, chop the cilantro. Add ingredients to a large bowl. 
  • Zest and juice the lime. Add the lime, honey and salt to the salad and mix well to combine.
  • When the polenta is tender, remove from the heat. Stir in the butter and all but 2 tablespoon of the crumbled cojita cheese. Stir until combined. The Donita cheese will not completely melt.
  • Divide the polenta between four bowls - add a couple of spoonfuls of the salad to each bowl along with the remaining cojita cheese. 
  • Garnish with additional cilantro if desired. 


Calories: 1339kcal | Carbohydrates: 208g | Protein: 56g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 2241mg | Potassium: 1877mg | Fiber: 7g | Sugar: 37g | Vitamin A: 1265IU | Vitamin C: 15.3mg | Calcium: 399mg | Iron: 5.6mg