Don’t be fooled but the understated vision of this dish. If you like sweet corn, then you will adore this. Polenta is usually cooked using dried cornmeal, but this recipe uses the fresh corn kernels and makes a sweet, creamy fresh polenta without the grittyness.
I served it with Ratatouille as I’d made some from last weeks veg box, but another rich vegetable stew would work. I crumbled over feta cheese but a sweet creamy blue cheese like Gorgonzola Dolce stirred in just before serving would work. Try serving with grilled or roast meats too.
Serves 4 as an accompaniment.
6 corn ears, about 500g of corn kernels
sea salt and freshly ground black pepper
Ratatouille to serve…..
1. To make the corn polenta, pull off the green outer husks from the corn if they are wearing them, and pull away the inner silks. (the silky stringy threads under the leaves.) I then find it easier to cut the cobs in half firstly before slicing the kernels off from top to bottom.
2. Drop the corn kernels in a pan with the butter and cover them with 500 ml water. Bring to a boil, cover, reduce heat and simmer for 10-15 minutes or until just tender.
3. Drain the corn, reserving the water and pour this water back into the pan. Tip the kernels into the bowl of a food processor and whiz to chop as finely as possible, adding a little of the cooking water so you get a smooth paste. This will take a few minutes.
4. Scrape the corn paste into the pan of reserved cooking water and bring to a boil, reduce heat again simmer gently, stirring frequently, for about 15 minutes or until the mixture thickens to a thick creamy mash.
5. Season with salt and pepper and serve with the feta crumbled over.