Fresh "Polenta"

1. 1

   Cut the corn from the cob, making sure to cut as closely to the cob as possible, cutting over a pot or bowl so that any and all juices from the corn are utilized.

2. 2

   Stew the corn over low heat, stirring occasionally. The corn will soften, and the liquid will become thick. Add the smashed garlic and continue to cook until the mixture resembles the texture of polenta, 20-30 minutes.

3. 3

   Season with salt and pepper. Finish with a pat of butter and a sprinkling of Parmesan. Stir in the chives, if using.

No additional tips available.