Polenta has always seemed to me to be the grown up version of cream of wheat… that you eat for dinner. Warm and creamy, buttery and comforting. Fresh corn polenta takes that up a notch. So when summer’s abundance of corn comes in, here is a great alternative to the basic corn on the cob (bonus- fresh corn polenta won’t get stuck in your braces… or so I was told 🙂 ) Serve with a poached or fried egg (because eggs are awesome) on a bed of sauteed greens and…dinner is served!
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Fresh Corn Polenta
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Prep time:
Cook time:
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Serves: 1
Ingredients
- 2 ears corn
- 2 teaspoons butter
- salt
- 2 tablespoons grated Parmigiano Reggiano
- (egg for poaching)
Instructions
- Clean the corn. Over a large bowl, grate the kernels off of the cob on the coarse side of a box grater (it will be a very wet coarse pulpy mixture).
- Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a dash of salt. Simmer over low heat, stirring constantly to prevent browning and sticking, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
- Add grated Parmigiano Reggiano
- Serve over sauteed greens (optional) and top with a poached egg and a sprinkling of pepper.
- Enjoy summer veggies!
Adapted from alexandracooks.
