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Fresh Corn Polenta with Comté and Crispy Brussel Sprouts


Adapted from Chef Ryan Hardy, Charlie Bird Restaurant


  • 10 ounces Brussels sprouts (about 3 cups), trimmed and sliced very thinly crosswise
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt plus more for seasoning
  • 4 cups water
  • 1 cup polenta or coarse cornmeal
  • 2 cups fresh corn kernels (about 3 ears)
  • 4 tablespoons butter, cut into cubes
  • ½ cup (packed) shredded Comté, plus 4 ounces for shaving (about 5 ½-6 ounces total)
  • 1-2 teaspoons sugar

“There’s nothing like the meaty sweetness of Comté cheese. To me, it’s the perfect cheese—especially in Autumn when red wine is welcomed back to the table and the fruits of the season peak our interest”, states Executive Chef/Co-Owner Ryan Hardy of Charlie Bird restaurant in New York City. In this dish, he pairs Comté with creamy corn polenta and crispy Brussels sprouts for a side dish or first course that’s perfect in autumn and winter.


  1. Preheat the oven to 450˚F. In a bowl, toss the Brussels sprouts with the olive oil to evenly coat. Season with salt. Spread the Brussels sprouts in a single layer on a baking sheet. Bake 15-20 minutes, stirring often (especially near the end), or until evenly browned and crispy. Transfer to a paper-towel-lined plate to cool.
  2. Bring the water and 1 teaspoon of salt to a boil in a heavy saucepan. Slowly pour in the polenta while whisking. Bring to a boil, whisking constantly. Reduce heat to low, cover, and cook, stirring every 10 minutes, until the polenta is tender and creamy, about 30-35 minutes.
  3. In the meantime, puree the corn kernels in a blender.
  4. Stir the butter, corn puree and shredded Comté into the polenta. Add 1-2 teaspoons of sugar (depending on the sweetness of the corn). Season with salt to taste.
  5. Pour the polenta into shallow bowls or onto wooden boards, and top with the crispy Brussels sprouts. Generously shave Comté over top using a vegetable peeler. Serve immediately!

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