This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
There’s a distinct smell to my Grandmother’s very blue kitchen that I remember: Baked Beans. Thinking back, I feel like nearly every time I went over to her house, she had a pot of beans on and almost my entire family loved them. I came later in life to my love of beans. This sweet corn polenta topped with baked beans is my nod to her (complete with ‘cornbread’ base). It’s a simple dish but a perfect bowl of comfort.
I’ve teamed up with BUSH’S® Beans to make this recipe happen. Those beans cooking in my grandma’s kitchen were almost exclusively Bush’s®. Of course, they don’t only make Baked Beans- they actually have a solid line of regular organic beans too. I also love that the company is still family owned (for over 110 years!) and is located in the heart of Tennessee.
I’ve found BUSH’S® Organic Baked Beans an easy way to build flavor and add protein for a meatless meal the whole family can enjoy. Plus it’s fun to use Baked Beans in a slightly non-traditional way!
When it comes to the polenta, I almost always go with dried polenta and cook it for awhile. You could, however, use the premade polenta found it tubes. It would drastically reduce the cook-time for this recipe and help you get dinner to the table in about 15 minutes.
Sweet Corn: your options
Polenta topped with beans could easily become a boring texture. Enter the fresh sweet corn! Even after cooking the polenta for 20 to 25 minutes, the sweet corn holds a bit of it’s texture. This slight crispness cuts through the polenta and the beans, making the whole dish even more interesting.
I think the best part, beyond the beans, is the cheese. I like using a sharp cheese mixed into the polenta. Try using sharp cheddar, gruyere, or an aged gouda.
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.