Polenta with Fresh Corn
recipe adapted from Pink Parsley
recipe adapted from Pink Parsley
1 cup medium-grind cornmeal or polenta
Kosher salt
1 ¼ cup water, divided
1 ¼ cup chicken or vegetable stock, divided
4 ears corn
2 tablespoons unsalted butter
¼ cup heavy cream
½ cup freshly grated Parmesan cheese
Freshly ground black pepper
Bring 4 cups of water and 4 cups of chicken broth to a boil in a large saucepan with ½ teaspoon kosher salt. Mix the remaining ¼ cup of each together in a liquid measuring cup and set aside.
In a slow stream, whisk the cornmeal into the boiling water, whisking constantly. To prevent lumps, continue to whisk constantly as the mixture returns to a boil. Reduce the heat, cover, and simmer. Every 10 minutes or so, stir the polenta with a wooden spoon. If it seems too thick and is getting hard to stir, add a little of the reserved water/stock mixture and stir to incorporate.
Meanwhile, remove the husks and silk from the corn. Stand each ear in a large shallow bowl and cut the kernels from the cobs.
When the polenta has been cooking for about 20 minutes, stir in the corn. Continue to cook an additional 10 minutes or so, until the corn is tender and cooked through. Alternatively, cook the corn using your preferred method and stir it in at the end of the cooking time.
Stir in the butter, and stir until melted. Remove the pan from heat and stir in the cream, basil, and cheese. Taste and adjust seasonings as desired. If the polenta is too thick, stir in more broth. Serve immediately garnished with freshly ground black pepper.
In a slow stream, whisk the cornmeal into the boiling water, whisking constantly. To prevent lumps, continue to whisk constantly as the mixture returns to a boil. Reduce the heat, cover, and simmer. Every 10 minutes or so, stir the polenta with a wooden spoon. If it seems too thick and is getting hard to stir, add a little of the reserved water/stock mixture and stir to incorporate.
Meanwhile, remove the husks and silk from the corn. Stand each ear in a large shallow bowl and cut the kernels from the cobs.
When the polenta has been cooking for about 20 minutes, stir in the corn. Continue to cook an additional 10 minutes or so, until the corn is tender and cooked through. Alternatively, cook the corn using your preferred method and stir it in at the end of the cooking time.
Stir in the butter, and stir until melted. Remove the pan from heat and stir in the cream, basil, and cheese. Taste and adjust seasonings as desired. If the polenta is too thick, stir in more broth. Serve immediately garnished with freshly ground black pepper.
