25 minutes
A comforting dish of creamy cornmeal polenta mixed with sautéed fresh corn kernels, Parmesan cheese, and crème fraîche.
Chicken Stock, preferably homemade
cups
Minced Garlic, minced
teaspoons
Fine Cornmeal
cups
to taste
to taste
tablespoons
Fresh Corn Kernels, cut off the cobs (4 large ears)
cups
Freshly Grated Italian Parmesan Cheese, freshly grated
cups
Creme fraiche
tablespoons
1. Boil Chicken Stock and Garlic
Start by bringing the chicken stock, along with an additional half cup of water, and the minced garlic to a full boil in a large saucepan. This step is crucial as the boiling liquid will help in achieving the right consistency for the polenta.
2. Whisk in Cornmeal
Once the stock is boiling, slowly whisk in the cornmeal. This gradual incorporation is key to avoiding lumps and ensuring a smooth texture. Continue to cook the mixture over low heat for about 15 minutes, whisking often. You’ll know the polenta is ready when it has thickened and has a creamy consistency.
3. Sauté Fresh Corn
While the polenta cooks, melt the butter in a large sauté pan over medium heat. Add the fresh corn kernels and cook them for 5 to 8 minutes until they are tender and have slight brown edges. This sautéing process enhances the natural sweetness of the corn and adds a delicious caramelized flavor to the dish.
4. Stir in Corn, Cheese, and Crème Fraîche
When the corn is ready, remove the polenta from the heat and stir in the sautéed corn, freshly grated Parmesan cheese, and the crème fraîche. The cheese will melt and blend into the polenta, adding a rich, savory flavor, while the crème fraîche will lend a slight tang and extra creaminess.
5. Season and Serve
Finally, taste the polenta and adjust the seasoning with kosher salt and freshly ground black pepper to your liking. Serve immediately, while it’s hot and creamy.
Sauté sliced mushrooms along with minced garlic until golden. Stir in some fresh thyme leaves for added flavor. Mix into or top your creamy polenta with the mushroom mixture. Optional
Stir in a generous amount of grated cheese such as Parmesan, pecorino, Gouda, or sharp cheddar once the polenta is cooked. For a tangy twist, add a dollop of goat cheese or crumbled blue cheese.
Render some chopped bacon until crisp and use the bacon fat to sauté the corn. Mix the cooked bacon bits and chopped chives into the polenta before serving.
Grill or roast a selection of Mediterranean vegetables (zucchini, bell pepper, eggplant, and cherry tomatoes). Season with olive oil, balsamic vinegar, and herbs like oregano or rosemary. Serve the vegetables over the polenta, drizzled with extra olive oil and crumbled feta or goat cheese.
Stir in sun-dried tomatoes, chopped Kalamata olives, and crumbled feta cheese into the polenta. Top with a quick sauté of fresh corn, cherry tomatoes, and a sprinkle of oregano.
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