15 minutes
A rich and creamy polenta dish infused with fresh corn kernels, Parmesan cheese, and crème fraîche.
Chicken Stock, preferably homemade
cups
Garlic, minced
teaspoons
Fine Cornmeal
cups
to taste
to taste
tablespoons
Fresh Corn Kernels, cut off the cobs (4 large ears)
cups
Italian Parmesan Cheese, freshly grated
cups
Creme fraiche
tablespoons
1. Boil Chicken Stock and Garlic
Start by bringing 3 cups of chicken stock, along with half a cup of water and 1.5 teaspoons of minced garlic, to a full boil in a large saucepan over high heat.
2. Whisk in Cornmeal
Once the liquid is boiling, slowly whisk in 0.75 cup of fine cornmeal, gradually while whisking constantly. Reduce the heat to a simmer and cook for 15 minutes, stirring often.
3. Melt Butter and Sauté Corn
While the polenta is simmering, melt 4 tablespoons of unsalted butter in a large sauté pan over medium heat. Add 3 cups of fresh corn kernels and cook them for about 5 to 8 minutes until they are tender and begin to brown around the edges.
4. Combine and Season
Once the polenta has reached the desired consistency, remove it from the heat and stir in the sautéed corn, 0.5 cup of freshly grated Parmesan cheese, and 2 tablespoons of crème fraîche. Adjust the seasoning with kosher salt and freshly ground black pepper as needed.
The success of this dish hinges on the quality of the corn. Look for the freshest corn you can find, preferably picked the day you make the polenta. The kernels should be plump, sweet, and juicy.
To sauté the corn properly, use a heavy-bottomed skillet which provides even heating. Heat the skillet over medium heat before adding the corn to avoid steaming the kernels. You want them to caramelize slightly, as this brings out a deeper flavor.
When you blend the corn to create a creamy polenta texture, you may need to adjust the consistency. If it's too thick, add a splash of cream or stock. If too thin, cook it a little longer on the stove to reduce and thicken.
Season the corn with salt and pepper as you sauté it. Fresh corn is naturally sweet, and the right amount of salt will balance that sweetness. Finish with a touch of butter for richness, and consider adding a small pinch of sugar if the corn is not as sweet as desired.
Serve the polenta warm and creamy. If it starts to set, you can revive it with a little hot stock or water, whisking over low heat until it returns to the desired consistency.
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