2 large ears of sweet corn
2 tablespoons unsalted butter
3 cups broth or water (see note)
½ teaspoon sea salt
¾ cup dried polenta (see note)
1 ½ cups shredded sharp cheddar cheese
1 16oz can BUSH’S® Organic Baked Beans
Black pepper, for topping
- Start by prepping the sweet corn. Remove the husks and silk then carefully cut off the kernels. Heat a decent-sized pot over medium heat. Add the butter, followed by the sweet corn. Cook for about 5 minutes, just to get the raw texture off the sweet corn.
- Add in the broth and salt. Bring to a boil, reduce to a simmer, and stir in the polenta. Cook, stirring often, until the polenta has thickened and the flavor from the polenta has melded in with the sweet corn, 25 to 30 minutes. Turn off the heat and stir in the cheese.
- While the polenta is cooking, heat the beans until hot. When the polenta is done, top with the beans and some freshly cracked black pepper.