As I grated the corn for the polenta I had one of those "no duh" moments with the realization that the starch that's hiding in the cob of the corn pockets is what naturally thickens this polenta right up. I mean, where the heck did I think corn starch comes from? Tomatoes? Don't answer that.
I decided to top my polenta off with some super simple chicken marinated in BBQ sauce and a sautee of rainbow chard. I dressed the chard with red pepper flakes and balsamic to give it some heat and acid to bounce off the super sweet corn polenta. This meal was so good. I give it two very enthusiastic thumbs up.
Fresh Corn Polenta
- 5 ears of corn - I used sweet white but feel free to use the less sweet yellow
- 1 tablespoon of butter + 1 tablespoon olive oil
- Salt and Pepper
- Parmesan, grated (optional)
Clean the corn, removing all husks and silk threads. Working over a bowl, grate the corn using the large grate side of a box grater. You will end up with a pulpy wet mixture. Melt the butter and olive oil in a saucepan over medium heat. Add the grated corn, stir in some salt and pepper. Allow mixture to cook over medium low heat, stirring it often so it doesn't burn, until it becomes thick. Serve immediately with some grated parmesan, if using.
To make a full meal of this, add whatever sauteed green suits your fancy and some protein. Really you can't go wrong with whatever you decide to whip up and add on top. Happy Summer!