Preparation info

  • Difficulty

    Medium

  • Serves

    4 to 6

Appears in

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.

Ingredients

  • ½ cup heavy cream
  • ½ cup milk
  • Kernels from 2 ears fresh corn (or 1 cup frozen or canned corn kernels)
  • quarts low-sodium chicken broth
  • 1 teaspoon kosher salt
  • cups polenta or yellow cornmeal
  • tablespoons unsalted butter
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 cup Fennel Olive Salsa Verde (below)

Method

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.

In this section

Loading
Loading
Loading