It just seemed logical to add fresh corn to polenta. A
simple addition but it adds incredible taste and texture to a simple dish.
Creamy Corn Polenta
2 to 3 servings
2. In a medium-size heavy pot,
over high heat, bring the milk, stock, and salt to a boil. Add thyme.
I just added fresh thyme on the stem; as the mixture cooks, the thyme adds flavor & some of the leaves fall off. Remove & discard stems near end of cooking time.
3. Add the polenta gradually,
stir or whisk constantly.
4. When the mixture begins to
thickens adjust the heat to low. Continue to cook the polenta, stirring often,
until thick, smooth, and creamy, about 10 minutes; the polenta will also begin
to pull away from the sides of the pan. Add the cook and Parmesan, stir and
leave on heat to warm ingredients.
5. Garnish with additional Parmesan when serving.
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| I just added fresh thyme on the stem; as the mixture cooks, the thyme adds flavor & some of the leaves fall off. Remove & discard stems near end of cooking time. |
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| We used the Creamy Corn Polenta as the base for Scallops with Herbed Brown Butter. See our complete menu under our MENUS tab at the top of the page. |
Recipe without photos . . .
Creamy Corn Polenta
2 to 3 servings
1
cup milk
1
cup chicken stock or broth
About
a teaspoon of fresh thyme
½
teaspoon coarse salt
½
cup polenta (coarse-ground cornmeal)
1
ear of corn, cooked
2
to 3 tablespoons freshly grated Parmesan, plus more for garnish
1. Cut the corn off the cob; set
aside.
2. In a medium-size heavy pot,
over high heat, bring the milk, stock, and salt to a boil. Add thyme.
3. Add the polenta gradually,
stir or whisk constantly.
4. When the mixture begins to
thickens adjust the heat to low. Continue to cook the polenta, stirring often,
until thick, smooth, and creamy, about 10 minutes; the polenta will also begin
to pull away from the sides of the pan. Add the cook and Parmesan, stir and
leave on heat to warm ingredients.
5. Garnish with additional
Parmesan when serving.
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