Thursday, 30 August 2012

Fresh Corn "Polenta"

Delicious! More like a dense, rich creamed corn than polenta, I have to admit, but nothing really wrong with that. You can serve this as a side dish, but we enjoyed it as the centrepiece of our meal, topped with cheese, basil, sliced tomatoes, and bacon. 

Scraping the corn is a little tedious. If you like, you can just cut it from the cobs then run it through the food processor. However, my feeling is you won't save all that much time doing that, especially if you take into account washing the food processor afterwards. It will give you a smoother and probably more polenta-like texture if you do it that way though, so that's something to consider. Personally I was just as happy to have the crunchy texture of the corn kernals be apparent.

You can omit the cheese if you like, especially if this is meant to be a side dish.

The amounts listed will serve 2 as a side dish, but only one as a main dish; in fact if you are not serving a great deal else or are feeling particularly hungry, you may wish to allow 3 cobs per person. We found 2 cobs each sufficient, but in the company of a plate of tomatoes and bacon, and slices of bread and butter. So multiply the ingredients by the number of people you wish to serve, although if you get up to more than 6 or 8 cobs you should expect it to take noticeably longer to cook. (And you will need a good, big, heavy bottomed pot, yo.)

1 or 2 servings
30 minutes to an hour - 15 to 45 minutes prep time


2 cobs of corn
1/4 cup water
1 tablespoon butter or olive oil
salt & pepper
30 grams (1 ounce) mild cheese
1 or 2 tablespoons finely grated Parmesan cheese
finely shredded basil to garnish

The above quantities are per person - be sure to multiply by the number of servings you wish to make!

Husk the corn, and cut down the centre of each row of cobs. Holding the corn upright, cut down each side, but not deeply - you are just cutting off the surface. When this has been done all around the cob, scrape all the flesh from the cob and discard the cob. You need a good, large, sharp knife and a broad surface to catch the corn as it is removed. Repeat with all the cobs of corn, and collect the corn, scrapings, juice and all, into a good and sufficient pot.*

 Add the butter or olive oil, and the salt and pepper (just a pinch of each per portion will be sufficient) and bring to a boil. Simmer gently for 15 to 20 minutes, until thickened, stirring frequently, especially towards the end as it gets thicker. Have the cheese, diced or grated, standing by ready to go in, and just as the polenta is done, stir it in until well melted. You can keep aside some of the Parmesan to sprinkle on top, if you like.






*But it doesn't have to be 16' x 24'.**


**Ontario historical architecture nerd joke.

1 comment:

luckiest1 said...

I really like the look of this, and may have to try it this weekend!