Creamy polenta with the sweetness of fresh corn
Polenta acts as a comforting base for vegetables and proteins; adding fresh kernels provides texture and a sweet pop. Use medium- or coarse-ground cornmeal for classic polenta.
Basic method:
- Bring 3–4 cups of water or stock to a simmer per cup of cornmeal.
- Slowly whisk in cornmeal, reduce heat, and simmer, stirring frequently, until thick and tender (20–30 minutes for traditional polenta; instant varieties cook faster).
- Stir in butter, grated cheese, and fresh corn kernels during the last 5–10 minutes.
Flavoring ideas:
- Parmesan and rosemary for savory depth.
- Cream and mascarpone for extra silkiness.
- Fold in charred corn and scallions for contrast.
Serving suggestions:
- Spoon onto plates and top with braised short ribs, roasted vegetables, or sautéed mushrooms.
- Chill and slice for grilling or frying later.
Tips:
- Keep stirring early to prevent lumps; a wooden spoon works well.
- Adjust liquid for desired consistency—polenta thickens as it cools.
Avoid adding acid early (like lemon) which can toughen the texture; add at the end if desired.