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Sweet Corn Polenta with Tomato and Basil
This summery spin on polenta combines the fresh grassiness of sweet corn with the deeper, earthy notes of polenta. We grate the kernels off the ears and scrape the starchy “milk” from the cobs, then simmer the cobs to create a corn-infused broth for cooking the polenta. The grated corn and milk are stirred in near the finish so the flavor remains bright. A simple mixture of chopped tomato, fresh chili and balsamic, plus fragrant basil, tops each bowlful. In non-summer months, frozen corn on the cob and Campari tomatoes work surprisingly well.
4 to 6
Servings
Tip
Don’t forget to cover the pot as the corn cobs simmer. If left uncovered, liquid will evaporate and you will have too little broth for cooking the polenta.
2 hours
40 minutes active
Ingredients
-
3
ears of corn, husks and silk removed
-
1
cup coarse polenta or coarse stoneground yellow cornmeal
Directions
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01Heat the oven to 375°F with a rack in the lower-middle position. Set a box grater in a large bowl or a pie plate. Grate the corn kernels against the large holes of the grater down to the cobs. Stand each cob on its base in the bowl and, using the blunt side of a chef’s knife, scrape the cob top to bottom, allowing the “milk” to fall into the bowl; reserve the cobs.
Reviews
October 27, 2024
Wow amazing flavors
Loved this meal. Easy and filling. I paired it with a beef stew. I’ve never made polenta before, first time. Very easy to follow, rich flavors, must make during summer and winter months. Would change anything about this recipe. Loved this recipe. Thank you 🙏🏼
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