This polenta is made with fresh local sweet corn and it is to die for. The sweetness, the smoothness, and the simplicity of the dish made me fall in love with it immediately.
The corn becomes thick and creamy and all the sweet flavours concentrate. I want to eat this every night.
Using a box grater, grate the kernels right off of the corn cob onto a large plate or cutting board. The kernels will become mushy and wet.
Pour the grated corn into a medium saucepan over medium heat. Add the butter, salt, and pepper. Cook the corn over medium-low and stir frequently until the juices start to evaporate and the mixture starts to thicken. (Time may vary depending on the season as fresh corn from the peak of the season will be juicier and take longer to reduce. It took me about 15 minutes with very fresh corn.) Then it’s ready to serve!
I served this with fried green tomatoes but I can think of countless ways to eat it (not unlike polenta) although my favourite way to eat it would probably be on its own. It’s that good.
Recipe inspired by food52.com
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Yum!! My boys didn’t like it, but they are 2 and 5 and didn’t even try it. But I am a food snob and I loved this!!! I only made half the amount, as my husband is away in Afghanistan and I knew my boys would be a challenge…but I’m going to be licking the pan! Thanks very much for a simple and delicious recipe for fresh corn other than “corn on the cob”.
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