It all started with a much needed cleaning out of the pantry. I found a partial bag of yellow cornmeal which I usually use more in the fall and winter. But I also had some sweet corn in the fridge and we had some hot Italians to grill and before you knew it I had formed a plan and then couldn’t get over the fact that I have been mistakenly dismissing polenta during the summer months. Never Again!
In fact, the more I thought about it, the more I couldn’t stop pairing this creamy version with all kinds of summer delectable’s: brats, anything bbq’d and smothered in sauce, chicken, salmon, zucchini, eggplant, peppers, ripe tomatoes, fresh herbs, I could go on.
The point is, this quick (and I mean quick) sweet corn polenta can be used as a side, a smear, a dip, even a sauce. Enjoy!
You can also easily make this a vegan dish by using water instead of milk, using olive oil instead of butter and leaving out the parm.
2 T. butter
1 c. sweet corn kernals (fresh in summer, frozen in the off season)
1 c. whole milk
1.5 c. water
1/2 c. yellow cornmeal
1/4 c. freshly grated Parmesan cheese
salt and pepper to taste
1/4 c. fresh chopped herbs like chives, parsley, basil, thyme (optional)
1.) Melt 1 T. butter over medium heat.
2.) Add corn (and left over cob if using fresh). Cook for a minute.
3.) Add milk and water and bring to a boil.
4.) Remove left over cob (if using) and discard. (this just added a bunch of extra flavor!)
5.) Whisk in corn meal and stir until thick and creamy (about 5 minutes).
6.) Season with salt and pepper until it tastes amazing.
7.) Remove polenta from the heat add stir in remaining 1 T. butter, Parmesan cheese and optional fresh herbs.
Component in Action
-serve with toasted bread
-serve alongside roasted or grilled chicken, salmon, steak, veggies
-a perfect pair for anything bbq’d
-use less liquid to make thicker polenta and more liquid to make thinner.