Authentic Southern Smoked Meats and Specialty Foods.

RECIPE: Sweet Corn Polenta with Guanciale

Whether you make your own home-cured guanciale like One Tomato-Two Tomato, or use Edwards jowciale in this polenta recipe, it will have your mouths watering. The sweet corn mixed with the saltiness of the jowciale is a nice balance for a side dish today, or even better as a leftover lunch meal.

Guanciale and Corn Polenta


  • 6 ears fresh sweet corn
  • ¼ lb guanciale or jowciale
  • 1 onion
  • 1 clove garlic
  • 1 tbs fresh thyme leaves
  • 4 tbs butter
  • salt & pepper
  • ½ c grated parmesan cheese.


  • Cut the kernels off the corn, then scrape the cobs of their remaining juices and pulp. Put the corn in a food processors with ¼ cup of water and finely blend. The processor will give you a rustic texture. Use a blender if you like it smoother.
  • Finely dice your guanciale (or jowciale), onion and garlic. Melt the butter in a pan and add your guanciale. You want the guanciale to release it’s fat, but not to brown, so cook it on medium and stir often.
  • When it’s translucent and rendered (5-10 minutes), add the onion and garlic and cook until soft.
  • Add the thyme and blended corn.
  • Bring to a simmer, and then cook for about 20 minutes, stirring frequently. Just like regular polenta, this stuff sticks!
  • When the corn is cooked and thicken, season to taste, and then off the heat add the parmesan. This will not set up like dried polenta, but should softly hold its shape. Enjoy.


Yields: 4 servings           Prep Time: 10-15 minutes           Cook Time: 45 minutes             Total Time: 1 hour

Original Recipe: One Tomato, Two Tomato Guanciale



Sammy Edwards is Digital Marketing Manager for Edwards Virginia Smokehouse. He writes, films and prefers Peppered Bacon on the weekends.