Easy Fresh Corn Polenta

First things first, join me in wishing Mazel Tov to Kai and Joel! They got married this weekend! Much love and happiness to you both.

OK, back to business; Fresh polenta. This is a really easy dish to make. Unlike polenta made with dry ground corn, fresh corn polenta is unbelievably sweet, fresh and light tasting. I like to eat it with roasted mushrooms and vegetables and a runny egg, or pan seared shrimp or fish. Cheese is a great topping for this dish. Like I said the polenta is sweet and the cheese, especially hard cheeses like parmesan or feta are good, but so is a soft goat cheese, it balances the sweetness. I love to freeze this dish and trot it out for a special side dish on Thanksgiving or Christmas.

It does take some time in the kitchen, mostly hands off time letting the pureed corn cook down. Here is the method.

  • 6 ears of corn
  • about 1 teaspoon  salt and pepper
  • 2 tablespoons vegan or dairy butter
  • Optional but delicious-crumbled feta or any hard sharp cheese, 1 fresh herbs

Shuck the corn and slice the kernels off the cob into a large pan. I save the cobs and make corn stock. 

Add just enough water to the pot to cover the kernels. Add the salt. Place over high heat until a gentle boil starts. Reduce the heat to low and simmer for 15 minutes.

Strain the corn, (I save the cooking liquid and make soup or rice, taste it, it’s too good to throw out) and set the pot to the side. Add the corn to a food processor and process until smooth.

Return the corn to the pot, (I did this in the sink to minimize the mess) and lower the burner to simmer cook until you like the consistency.

I cooked mine for about 20 more minutes. The longer you let it go the creamier it gets. See how in the picture below it is holding it’s shape and mounding almost like loose mashed potatoes. When you are happy with the consistency add the butter and taste for more salt and pepper.

I’m going to freeze this batch and bring it out for a holiday meal. Oh! I just remembered, fresh polenta is great with some cheddar cheese and chopped roasted chilies mixed in. Yum. I love roasted chilies at Thanksgiving. Maybe I’ll do that!

Only a few more weeks of regular CSA season left. Enjoy the Fall bounty.


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