Fresh Corn Polenta
My mom came to visit and brought me seven ears of fresh beautiful corn - just one day before I left the country.. so I came back to good corn going bad, and we just can’t have that, can we? This really is a genius recipe. Taken from Yotam Ottolenghi’s Sweet Corn Polenta on Food 52.
It’s simple, and buttery, and sweet… Add balsamic and you have a meal..
- 7 ears of corn, stripped and trimmed of anything bad..
- 2 cups reserved cooking liquid
Cut the good corn off the cob, put into a pan, and cover with water. Cook on a low simmer for 12 minutes and then, using a slotted spoon, transfer to a blender and blend up really good. Put the corn back in the pan with the cooking liquid and cook on medium low, stirring regularly, for 20-30 minutes until firmed up into a mash. Season well.
Garnish with one small tomato and two basil leaves, chopped, with a splash of balsamic and olive oil.
Then make corn stock with the remaining bits of the corn cobs, and dry out the husks! Oh and figure out something to do with them.. hmm, something great.