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Ingredients
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Polenta
Charred Corn
Brown Butter Dashi
Finish & Garnish
Method
Polenta
Prepare dashi-water
In a medium saucepan bring 4 cups water and 2 cups prepared dashi to a simmer. Keep it at a gentle simmer — do not boil vigorously.
Cook polenta
Slowly whisk the toasted cornmeal into the simmering dashi in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or silicone spatula, until thick and creamy, about 20–25 minutes for coarse polenta (10–15 minutes if using finer grind). If it thickens too much, add up to 1/2 cup warm dashi/water to loosen.
Finish polenta
When polenta is tender and creamy, stir in 2 tbs unsalted butter, 1 tbs neutral oil, and 1.5 tsp salt. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally to prevent skin forming.
Charred Corn
While the polenta cooks, heat a stainless steel or cast-iron skillet over high heat until very hot. Add 1 tbs neutral oil and spread to coat. Add 1 1/4 cups corn kernels in a single layer (work in two batches if necessary). Let the corn sit, undisturbed, for 1–2 minutes to char, then stir and let another minute until there are good dark brown/black flecks. Reduce heat to medium-high, add 1/2 tsp light soy sauce, 1/4 tsp salt, and 1/8 tsp pepper. Cook 30–60 seconds more to glaze and season, then remove from heat.
Brown Butter Dashi
In a small skillet over medium heat, melt 4 tbs unsalted butter. Swirl and foam will appear; continue cooking, swirling frequently, until solids turn golden brown and aroma is nutty (2–4 minutes). Watch closely to avoid burning.
Remove pan from direct heat and add 1/2 cup warm dashi immediately to stop cooking — it will sizzle. Return briefly to low heat just to combine. Stir in 1/2 tsp light soy sauce, 1/2 tsp mirin (if using), and 1/8 tsp pepper. Taste and adjust — the sauce should be savory, slightly nutty, and aromatic.
Finish & Serve
Spoon warm polenta into shallow bowls or onto plates (about 1 cup per serving).
Top each portion with 3–4 tbs charred corn.
Drizzle 1.5–2 tbs brown butter dashi over the polenta and corn, allowing some to pool around the base.
Sprinkle 1 tbsp (total) grated Parmesan (if using), 1 tbs sliced chives or scallions, a pinch of flaky sea salt, and a few toasted sesame seeds for contrast.