Author Notes: The idea for this started with Yotam Ottolenghis' genius fresh corn polenta - we are crazy about it and have been making it often this summer. It got me to thinking though - about the other forms of corn and polenta, and wondering what it would be like to combine the smooth ultra-corniness of the fresh polenta with the traditional dried variety, using it to add the extra creaminess, and what about some whole kernels too? So I tried it. It's delicious. - aargersi
- 3 ears of corn
- 1 cup polenta
- 4 cups chicken broth
- 1/4 cup parmesan cheese
- 1 handful fresh basil (I used probably 8 leaves)
- salt and pepper
- Cut the kernels off of two of the corn cobs. Save the cobs. Put the kernels in enough water to just cover them, add a pinch of salt, and simmer them until they are very tender - 12 to 15 minutes. Use a slotted spoon to remove them to a processor or blender and blend until they are very smooth. You may need to add a bit of the water they were simmered in to keep it moving. Set aside.
- Now bring the broth to a simmer and put the reserved corn cobs in there - let that go for about 15 minutes. While it simmers, grill or broil the third cob to get a nice char on it. Cut those kernels off of the cob.
- Now to make the polenta - remove the cobs from the broth and slowly stream in the dried polenta, stirring all the while. Simmer until the polenta is thick and creamy. You may need to add a splash of water along the way. Now stir in the fresh corn polenta and the parmesan cheese. Taste for salt and pepper and adjust accordingly. Stir in the grilled kernels and the basil, and serve. FYI - excellent with grilled lamb chops. And wine.