The Chew: Michael Symon Corn Pudding with Collards & Mushrooms Recipe


The Chew: Anthony Anderson Black-ish

Actor Anthony Anderson came by The Chew to talk about his new show Black-ishabout an affluent black family that wants the best for their kids but is worried their kids are losing their culture. Anthony Anderson was actually a really big help in the kitchen and had a rich culinary knowledge, unlike many of the celebrity guests on the show. He even attempted the crazy fast chop of mushrooms with a big knife and did it successfully.

The Chew: Michael Symon Corn Pudding with Collards & Mushrooms Recipe

Anthony Anderson came by The Chew to talk about his new show Black-ish and help Michael Symon make a Corn Pudding with Collards and Mushrooms recipe. (Melica /


Also, if you’ve ever wondered what the difference was between grits and polenta, we finally have an answer for you. Anthony asked Michael Symon what the difference was and Michael responded by joking, “About $20.” So there you go!

Anyway, check out the delicious Corn Pudding with Collards and Mushrooms recipe Anthony Anderson made with Michael below.

The Chew: Michael Symon Corn Pudding with Collards & Mushrooms Recipe Ingredients

  • 1 Onion (chopped)
  • 2 Garlic Cloves (chopped)
  • 3 cups Fresh Corn Kernels (removed from cobs, cobs reserved)
  • 1 cup Instant or Quick-Cooking Polenta
  • 2 cups Button Mushrooms (cleaned & quartered, stems removed)
  • 2 cups Collard Greens (stems removed, thinly sliced)
  • 4 Sprigs Fresh Thyme
  • Hot Water (extra for desired consistency)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Extra Virgin Olive Oil

Michael Symon: The Chew Corn Pudding with Collards & Mushrooms Recipe Directions

  1. Start with cooking some onions and garlic in olive oil in a Dutch oven over medium heat.
  2. When fragrant (after about 30 seconds) add the corn kernels and some salt. Cook until the corn is tender about 4 minutes, stirring every so often.
  3. Add 1 1/2 cups of water and the corncobs and bring to a simmer. cook for 10 to 15 minutes, until the corn is soft enough to puree. Then remove the cobs and discard. Anthony Anderson seemed as weirded out by the cobs being in this dish as I was, but Michael assured him it would make for a heartier stock for the meal.
  4. Puree corn mixture in a blender and then pour it back into the Dutch oven. Whisk in the polenta and add hot water until you have the desired consistency.
  5. Cook according to package directions, usually about 10 minutes, whisking often. Season with salt and pepper when it’s done. Then remove from heat and set aside. Let it rest in the pan to keep it warm.
  6. Then cook the mushrooms, olive oil, and thyme in a large saute pan on medium high heat. Make sure the thyme is in a place where you can easily remove it. Cook in an even layer for about 5 minutes until the mushrooms are brown and crisp.
  7. Remove thyme, flip mushrooms, and add the collard greens. Season well with salt and pepper and cook for about 4 minutes until the greens are wilted.
  8. Stir olive oil into the polenta and then spoon the polenta into a serving bowl and top with the mushrooms and greens.
  9. Enjoy!


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