Pureed corn kernels makes this polenta especially smooth and creamy. I like to dress it up with a bit of tangy salsa verde, but it’s just fine served on its own.
Combine the cream and milk in a saucepan. Add the corn kernels, bring to a simmer, and cook for 15 minutes. Remove from the heat and let the corn steep in the milk and cream while you make the polenta.
Bring the chicken broth to a boil with the salt in a large saucepan. Add the cornmeal gradually in a slow, steady stream, whisking constantly, until thoroughly incorporated. Turn the heat to low and cook for 25 minutes, or until the polenta is smooth and creamy, whisking every 3 to 4 minutes.
While the polenta is cooking, drain the corn, reserving the milk-cream mixture. Place the corn kernels in a food processor and puree. After the polenta has cooked for 25 minutes, stir in the milk-cream and the butter and continue to cook, whisking, for another 5 minutes. Stir in enough of the pureed corn to make the polenta super creamy. Stir in the cheese and pepper and serve hot topped with the salsa.
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