Fresh Corn Polenta Recipe

How to make it

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• Remove the kernels from the corn using a sharp knife and place them in a saucepan with the water.
• Bring to a simmer and cook uncovered for 12 minutes.
• Using a slotted spoon to lift the kernels from the water, transfer them to a food processor or a Vitamix, reserving the water.
• Process for a few minutes, adding a little of the water if too dry.
• Return the corn paste to the saucepan with the reserved water and cook stirring on low heat for about 10 minutes or until the consistency of mashed potatoes.
• Off heat, fold in the butter, cheese, salt and pepper.
• 7. Divide the polenta among shallow bowls or one large serving bowl and spoon the topping in the center. Serve immediately.
• Yield: Serves 4
• Author’s note: This version is lighter, sweeter, with a fresh corn flavor that's out of this world and takes less than 30 minutes to make. Unlike traditional polenta made from cornmeal, fresh polenta is made only from sweet fresh corn kernels simmered in water, then pureed in a food processor. No cream or milk is added. The quality of the polenta depends on the freshness of the corn. Therefore make it only when sweet corn is available.
• I chose to top the polenta with grilled shrimp, zucchini, and some roasted tomatoes. Ottolenghi uses a delicious eggplant sauce. Other options might be grilled vegetables, ratatouille, or whatever you can dream up.
• a Chef’s Journey note: This dish is so versatile, you can add just about any flavoring/seasoning/herb to it. (Bell peppers, variety of cheeses, chilies, crab, sausage….boggles the mind!)
• Wine Suggestion: Missouri's Mount Pleasant Winery's Rhineland
• I served the Corn Polenta with a BBQ's Salmon - delightful