35 minutes
A comforting and creamy polenta dish enriched with the sweetness of fresh corn, savory chicken stock, and a touch of cheese and crème fraîche.
cups
cups
teaspoons
Fine Cornmeal
cups
teaspoons
teaspoons
tablespoons
Fresh Corn Kernels, cooked
cups
Italian Parmesan Cheese, freshly grated
cups
Creme fraiche
tablespoons
1. Infuse Chicken Stock
Pour 3 cups of chicken stock and ½ cup of water into a large saucepan, adding 1½ teaspoons of minced garlic. Bring this mixture to a boil over medium-high heat.
2. Whisk in Cornmeal
Once boiling, gradually whisk in ¾ cup of fine cornmeal, stirring steadily to avoid lumps and achieve a creamy texture. Reduce the heat to low.
3. Season and Simmer Polenta
Season the polenta with 1½ teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Let it simmer for about 15 minutes, stirring frequently.
4. Cook Fresh Corn
Melt 4 tablespoons of unsalted butter in a large sauté pan over medium heat. Add 3 cups of fresh corn kernels and cook for 5 to 8 minutes, until tender and slightly browned.
5. Combine with Polenta
Fold the cooked corn into the simmered polenta along with ½ cup of freshly grated Italian Parmesan cheese and 2 tablespoons of crème fraîche. Stir until well combined and the cheese melts.
6. Adjust Seasoning and Serve
Taste and adjust the seasoning of the polenta with more salt and pepper if necessary. Gently reheat before serving, if needed, adding a bit of chicken stock or water to maintain creaminess.
Freshness is key. Look for ears of corn that have bright, green husks and moist silk. The kernels should be plump and tightly packed. Corn that feels heavy for its size will likely be juicier and more flavorful.
Use medium heat to slowly cook the corn mixture. This prevents burning and helps the natural sugars in the corn caramelize slightly, enriching the flavor. Stir continuously to avoid sticking.
Blend the corn kernels until smooth to achieve that luscious, creamy texture. If you prefer a bit more texture, blend only half of the kernels and leave the other half slightly chunky.
Corn polenta tends to firm up as it cools. Serve it immediately while it’s creamy. If you need to reheat it, do so gently over low heat with a splash of water or stock to restore its consistency.
If your recipe includes butter or cheese, add them gradually and off the heat to avoid separation and ensure they are evenly incorporated into the polenta. A bit of heavy cream or mascarpone can add richness.
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