Fresh Corn Polenta
Share
- ✉
-
Author Notes: This is the sort of recipe I want to tell everyone about. It hails from La Toque in Napa Valley but much to my surprise calls for no sort of restaurant magic during preparation — just a box grater, a little butter, and a sauté pan. It’s the kind of thing I could eat every night for dinner with sautéed greens or with a poached egg or just on its own with some cracked pepper and parmesan cheese. Before the season ends, I hope to try it with some sautéed mushrooms, too, which is how they serve it at La Toque. - alexandracooks
Serves 2
- 4 ears of corns
- 4 teaspoons butter
- 1 pinch kosher salt
- 1/4 cup freshly grated Parmigiano Reggiano
- Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.
- Melt the butter in a small or medium sauté pan over medium heat. Add the grated corn and season with a good pinch of salt. Sauté over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
- Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens. Season with fresh cracked pepper if desired.
- This recipe was entered in the contest for Your Best Corn off the Cob
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
almost 2 years ago mcs3000
That picture is insane. Want. Now.
almost 2 years ago SmallKitchCara
Sounds amazing!
almost 2 years ago MFeats
I love the sound of this technique -- and that egg is totally perfect!
almost 2 years ago MeghanVK
What a cool technique - I'm definitely going to try this.
almost 2 years ago Oui, Chef
Gorgeous alone and even better with that runny egg on top.
almost 2 years ago BlueKaleRoad
Sounds divine, especially with that beautiful egg on top!
almost 2 years ago apartmentcooker
I didn't see you'd posted this so I also posted my version - it's also one of my favorite summer recipes, though my adaptation came from the blog Ideas in Food. So glad you shared this!!!
almost 2 years ago sexyLAMBCHOPx
nice!