Fresh Corn Polenta

Fresh Corn Polenta with braised kale, green beans and tomato

Fresh Corn Polenta with braised kale, green beans and tomato

Corn has now arrived in its August abundance. Great heaps of green husk-covered ears cover tables in local farmers’ markets. At this the time of year if I see people buying shipped-in fresh corn in the supermarket, I want to scream. I ask myself how can I encourage more shoppers to make the mini-effort to buy directly from farmers. Here I am nestled in the Midwest where surrounding rural areas grow the best sweet corn on the planet. Currently the most popular variety of corn is a super-sweet bicolor hybrid; even though the full cobs look alike, their flavor differs from vendor to vendor.

The old-fashioned way of eating these fresh “roasting ears” is to boil them fast and chomp kernels off the cob. I vividly remember summer suppers when we put on a pot of water to boil before we headed out to the garden. With an armload of corn, we’d first stop by the compost pile to top and tail the ears with a sharp knife before pulling off the shucks and brushing the silks. Into the kitchen, the corn spent three minutes in boiling water; then we piled it onto a platter to set alongside a saucer of home-churned butter and a saltshaker. No more than ten minutes elapsed between picking and eating.

When you’ve had enough corn on the cob for the week, this recipe for fresh polenta offers the best “creamed corn” I’ve ever tasted. It’s a snap to prepare, includes few ingredients, and is delicious hot or at room temp with any number of braised or roasted vegetables or chicken off the grill.

Fresh Corn Polenta

4 full ears sweet corn, shucked

2-3 teaspoons butter

pinch salt

1-2 tablespoons fresh goat’s cheese or grated Parmesan

Set a shallow platter in the bottom of the sink (for easier clean up), and using the large holes of a box grater placed on the platter, grate the corn kernels from the cobs. Use a paring knife to scrape more of the corn pulp from the cobs*. Measure about 2 cups.

Heat butter in a heavy saucepan. When it foams, add the cut corn and cook through, stirring occasionally, 3-5 minutes or until thickened. Add a pinch of salt and crumble in the goat’s cheese, stirring to melt. Taste for seasonings and it’s ready to go. The fresh corn polenta may be served at once, at room temperature or it may be chilled and reheated later.

Serves 2-4.

*For the frugal cook—break the scraped cobs in half, place snugly in a saucepan. Barely cover with water, bring to a boil and simmer 10 minutes. Lift cobs from water, cool and scrape out the remaining corn pulp with a paring knife. Using a blender, puree the broth and pulp. Use as a delicious vegetable stock.

 

Mary Jo's Cookbook available on Amazon

Mary Jo’s Cookbook available on Amazon

 

 

 

 

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