Fresh Corn Polenta

1. 1

   Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.

2. 2

   Melt the butter in a small or medium saute pan over medium heat. Add the grated corn and season with a good pinch of salt. Saute over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.

3. 3

   Top with some grated Parmigiano Reggiano and/or a poached egg or some sauteed greens. Season with fresh cracked pepper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.