Corn polenta
Meal Type · Season · Nationality
Any · Any · Any
Ingredients
• 3 cups chicken stock, preferably homemade
• • ½ cup water
• • 1½ teaspoons minced garlic (2 cloves)
• • ¾ cup fine cornmeal (such as Indian Head)
• • Kosher salt and freshly ground black pepper
• • 4 tablespoons (½ stick) unsalted butter
• • 3 cups fresh corn kernels cut off the cobs (4 large ears)
• • ½ cup freshly grated Italian Parmesan cheese
• • 2 tablespoons crème fraîche
Steps
1. In a large saucepan, combine:
2. • chicken stock
3. • ½ cup water
4. • garlic
5. Bring to a full boil over high heat.
6. Slowly add the cornmeal while whisking constantly to prevent lumps.
7. Switch to a wooden spoon. Add:
8. • 1½ teaspoons salt
9. • 1 teaspoon black pepper
10. Simmer over low heat for 15 minutes, stirring often, until thick but still creamy.
11. (Cooking time may vary depending on the cornmeal.)
12. Be sure to scrape the bottom of the pan so it doesn’t burn.
13. Meanwhile, heat the butter in a large (12-inch) sauté pan over medium heat.
14. Add the corn and cook for 5–8 minutes, depending on starchiness, until cooked through and beginning to brown around the edges.
15. Off the heat, stir the corn, Parmesan, and crème fraîche into the polenta.
16. Taste for seasoning and serve hot.