I need food that sticks to my ribs today! I LOVE polenta, and this time of year I have access to fresh corn, which makes it doubly delicious. I like to serve this alongside most any braised meat, today it’s Chili Colorado. To make it extra special, I will add a chopped jalapeno to my stock in the pot with the polenta, then substitute extra-sharp Cheddar cheese for the Parmesan called for in my recipe to be added at the end. YUMMMM!
If you are in need of a tutorial on how to easily shuck free corn, check this out!
Fresh Corn Polenta
- Kosher salt
- 2 cups yellow stone-ground cornmeal
- 3 cups fresh corn kernels cut from 4 large or 6 small ears of corn
- 4 Tbs. unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano plus more for shaving
- 1 to 2 Tbs. roughly chopped fresh flat-leaf parsley
Bring 7 cups of water to a boil in a large (4-qt.), heavy-based saucepan over high heat. Add 1 Tbs. kosher salt and whisk in the cornmeal in a fine stream. Continue to whisk until the polenta begins to thicken, 1 to 3 min. Turn the heat to medium low, and cook, uncovered, stirring frequently with a wooden spoon. (If the polenta becomes too thick to stir, add hot water, a little at a time, until the polenta is soft but will still hold its shape.) After about 20 min. (the polenta should be about three-quarters done), stir in the corn and continue to cook until the corn is tender and the polenta is tender and no longer gritty, 10 to 13 min. more. Stir in the butter and grated Parmigiano. Taste the polenta and add more salt if necessary.
Spoon the polenta onto warmed dinner plates or pasta bowls; using a vegetable peeler, shave a few curls of Parmigiano on top, and sprinkle with the parsley.