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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a very basic polenta with the addition of fresh summer corn! It gives you a double hit of corn. Yum. You can cut the leftovers into squares and fry them topped with Parmesan. Recipe is courtesy of Gwyneth Paltrow. :) Note: You can make this even easier by using instant polenta, following the box directions, then adding the corn, milk, cream, salt, pepper and chives. Ingredients:
4 cups water |
1 cup polenta |
coarse salt, to taste |
1 ear of corn, get the kernels from the ear of corn |
1/2 cup milk |
1/4 cup cream |
fresh ground black pepper, to taste |
1 tablespoon fresh chives, roughly chopped, for serving |
Directions:
1. Bring the water to a boil in a pot. Slowly whisk in the polenta and a pinch of salt. Turn the heat down as low as it will go and put a lid on the pot, slightly ajar, and cook the polenta for about 40 minutes, stirring every 5-10 minutes.
2. Add the corn, milk and cream and cook another 5 minutes.
3. Season with salt and pepper, to taste, and sprinkle the chives on top.
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