Thursday, August 5, 2010

Polenta with Fresh Corn


Who doesn't love fresh sweet corn on the cob and recipes made with it. Growing up in New Jersey farm country, I remember eating local corn on the cob all summer. It was so good, we just boiled it up, slathered it with creamy butter and salt and ate away. There was rarely any left to do anything else with it.

Everyone had their own method of eating it . I bit into the kernels randomly, my mother cut the corn off the cob, and my cousin Harriet ate her corn neatly row by row. There was nothing like Jersey Corn, and we couldn't get enough of it.  

Fresh corn is still one of our summer favorites.. The raw corn is sweet and easy to digest. We are lucky enough to have a farm close by that only grows NON GMO corn.  

Polenta with fresh corn is a fast and easy recipe that you make with corn meal..  It is an interesting  side dish and makes a wonderful presentation. . If  you want to eat it as a meal, add protein by adding 1 cup of black beans to the recipe.
Fresh corn cut corn off the cob
Creamy Polenta with Fresh Corn and Peas
This polenta recipe uses the basic recipe but just before the polenta is finished cooking, you add fresh peas and fresh raw corn.

Ingredients
3 cups water or vegetable broth
1 cup of corn meal , quick cooking
1/2- 1 tsp salt
1 cup of frozen peas slightly thawed or fresh peas
1 cup of raw corn cut off the cob
1 cup black beans, drained well ( optional)


Directions:

1.  Bring water ( or broth) and salt to a boil in a sauce pan. Add corn meal slowly, stirring until blended. Reduce heat to a simmer and continue to stir until mixture becomes thicker and shut off the heat.
Spoon mixture into a small bowl and allow to set for about 10-15 minutes.

Spoon mixture into a small bowl and allow to set for 10-15 minutes

 Invert bowl and polenta will come out like a dome. Slice and serve . Top with marinara sauce







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