Fresh Corn Polenta



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.Alexandra Stafford

Serves: 2

Ingredients

  • 4 ears of corns
  • 4 teaspoons butter
  • 1 pinch kosher salt
  • 1/4 cup freshly grated Parmigiano Reggiano
In This Recipe

Directions

  1. 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.
  2. 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.
  3. Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens. Season with fresh cracked pepper if desired.

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Reviews (8) Questions (0)

8 Reviews

mcs3000 August 15, 2011
That picture is insane. Want. Now.
 
Cara E. August 15, 2011
Sounds amazing!
 
MFeats August 12, 2011
I love the sound of this technique -- and that egg is totally perfect!
 
MeghanVK August 12, 2011
What a cool technique - I'm definitely going to try this.
 
Oui, C. August 3, 2011
Gorgeous alone and even better with that runny egg on top.
 
BlueKaleRoad August 2, 2011
Sounds divine, especially with that beautiful egg on top!
 
Erin M. August 1, 2011
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!!!
 
sexyLAMBCHOPx July 31, 2011
nice!