This dish has the look and texture of light, fluffy polenta with the taste of sweet corn.
As a side dish, use one large ear of corn per person. The more flavorful the corn, the more flavorful the polenta.
This is very delicate and would be lovely topped with lobster, scallops or mushrooms. However, it is wonderful on its own or with a bit of butter or grated cheese to taste.
This was based on these recipes
Fresh Corn “Polenta” and Chanterelles by Chef Ken Frank of La Toque, Napa
Scallops on Fresh Corn Polenta by Chef Tai Olesky, Mosaic Restaurant, Forestville
Fresh corn polenta credited to Jacques Pepin
- 1Using the course side of a grater, grate one or more ears of corn into a saucepan. Stir the resulting corn milk into the grated kernels
- 2Cover and place on the lowest heat setting until thickened and the mixture looks like polenta (3-5 minutes).
- 3Added butter and cheese to your taste, if desired
Member recipes are not tested by the CHOW food team.