RECIPES AND MORE FROM AN URBAN KITCHEN

Wednesday, July 6, 2011

Polenta with Fresh Corn


This side dish is one that takes full advantage of all the sweet, fresh corn that is so abundant at farm stands and food stores right now. Corn is one of those things--much like tomatoes--that doesn't taste nearly as good at any other time, so I tend to go a bit overboard when I can. This recipe incorporates it into another one of my favorite things--polenta. Together, with a little bit of cream and milk added in, it turns into a serious corn celebration. And did I mention that it's really easy to make? Because it is. Easy, seasonal, and delicious--pretty hard to resist, wouldn't you say? Let me know how it goes. xo

Polenta with Fresh Corn
Adapted from My Father's Daughter, by Gwyneth Paltrow

Ingredients:
4 cups water
1 cup polenta
Kosher salt
Kernels from one ear of fresh corn
Pepper
Chives
3/4 cup milk
1/4 cup heavy cream

Directions:
Bring the water to a boil over medium heat and pour in the polenta. Allow it to simmer until cooked as directed on the package.

Stir in the corn, milk, cream, salt and pepper and allow it to cook for two more minutes. Continue cooking for a few minutes more if the mixture looks too loose for your tastes, but keep in mind that the polenta will firm up as it sits. Remove and serve.

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