Ingredients:
1 shallots, minced
2 garlic cloves, minced
4 ears corn ( off the cobb)
4 cups water
1 cup polenta
1 cup parmesan cheese, finely grated
salt and pepper, to taste
Directions:
In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
Add the water and quickly bring to a boil.
Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta ‘pulls’ away from the sides of the pan).
Stir frequently so the polenta doesn’t crust on the bottom of the pan–this makes cleanup MUCH easier.
In another pan sweat the corn until fully cooked, no colour, then remove from heat.
When the polenta is done fold in the corn and grated cheese.
Season with salt and pepper to taste.
Layout on a pan or into a mold and refrigerate until firm (20 minutes).
To serve: Saute, grill, toss with flour and fry for croutons, etc– the options are endless!
As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.