Creamy Corn Polenta

polenta with fresh corn and herbs in pot

It’s the end of the corn season here in New York. We’ve eaten our fill of grilled and steamed sweet summer corn on the cob. We’re easing into fall with something warm and comforting, while using the last hint of sweetness from the summer. This recipe is vegan as it stands here, but we’d never say no to freshly grated Parmesan--add it in at the end, to taste, by the handful.

Serves 6

  • 1 12teaspoon sea salt
  • 1bay leaf
  • 1cup coarse ground cornmeal
  • 14cup extra virgin olive oil
  • 2ears of corn, shucked
  • 14cup fresh chopped chives
  • 14cup chopped parsley
  • sea salt and freshly ground pepper to taste
  • Bring 5 cups of water to a boil with salt and bay leaves.
  • 2
  • Whisk while gradually sprinkling in the cornmeal. Continue to whisk while the water absorbs into the mixture. Let simmer for about 40 minutes, whisking frequently. If the polenta is drying out too quickly and sticking to the bottom of the pan badly, add more water by the quarter cup. Simmer and stir until polenta is creamy and the grains have softened and cooked through, remove from heat.
  • 3
  • Meanwhile, cut the kernels from corn, place in a large bowl and toss thoroughly with 2 tablespoons of the oil, reserve. Use a spoon to scrape up the “milk” from the corn cob, reserve separately in a small bowl.
  • 4
  • Heat a large heavy skillet on high heat. Add the corn kernels, stir occasionally until the kernels are lightly charred. Transfer kernels back to bowl, set aside.
  • 5
  • Remove polenta from heat. Whisk in the olive oil. Add charred corn, “milk,” chives and parsley to the polenta, stir to combine. Adjust seasoning with sea salt and freshly ground pepper.