Prep time: 10 minutes
Cooking time: 50 minutes
1 1/2 cups milk or buttermilk and 1/2 cups milk or buttermilk, reserved
4 1/2 cups chicken broth
1 1/2 cups polenta or stone-ground yellow cornmeal
1 tsp minced fresh rosemary
1 tsp minced fresh thyme
2 cups fresh corn kernels (approximately 4 ears of corn) OR Trader Joe's frozen flame-broiled corn
freshly ground black pepper
4 TBSP unsalted butter
1/2 cup freshly grated Parmigiano Reggiano cheese
In a largepot, combine 1 1/2 cups of the milk with the chicken broth and bring to a boil. (Don't worry if the buttermilk looks like it's curdling — whisk it and it will be fine.)
In a slow stream, whisk the cornmeal into the liquid. Keep stiring until the polenta begins to thicken into a porridge, about 6 minutes. Add the rosemary and thyme and bring the polenta to a boil.
Turn down the heat as low as the burner will go and simmer for 30 minutes, stirring once every 10 minutes, until the polenta has become a smooth porridge. (Don't worry if a crust forms on the bottom of the pan.) Stir in the corn and the remaining 1/2 cup milk and cook for another 10 minutes or so, until the corn has heated through.
Season with pepper.
Stir in the butter and Parmigiano until melted and serve immediately.
mardi, janvier 16, 2007
creamy polenta with fresh corn
Leo and I have made this low-maintenance polenta twice now, and have been exceedingly pleased with the results both times. The original recipe called for buttermilk, creating a slightly sour polenta. I prefer the non-buttermilk variety, but both are tasty and have their virtues.