Polenta with Fresh Corn

1. 1

   In a heavy-bottomed pot, heat 4 cups water to boiling.

2. 2

   Add the salt and whisk in the polenta, adding it in a steady thin stream.

3. 3

   Turn down the heat and stir constantly until the polenta has thickened evenly.

4. 4

   Cook at a bare simmer, stirring occasionally, for about 1 hour, until the polenta appears glossy and creamy.

5. 5

   If the polenta gets too thick while cooking, add water to keep it a smooth, creamy consistency.

6. 6

   While the polenta cooks, prepare the fresh corn.

7. 7

   Husk the corn and pull off the cornsilk; rub the ears with a clean dish towel to remove any remaining cornsilk.

8. 8

   Cut the kernels from the cobs as directed on page 89.

9. 9

   Heat a saute pan over medium heat and add 2 tablespoons of the butter.

10. 10

    When the butter has melted, add the corn and cook for about 5 minutes, until the kernels appear translucent; take care not to let it brown.

11. 11

    When the polenta is cooked, turn off the heat and stir in the cooked corn and remaining 1 tablespoon butter.

12. 12

    Cover the pot to keep the polenta warm until ready to serve, or spread it out on a rimmed baking sheet or pan to cool and set up.

* Per serving · 4 servings · Values may vary.

No additional tips available.