RECIPE: REC: Fresh Corn Polenta

[monj]

Made this over the weekend, DH loved it. The corn season is so short, so we tend to overbuy I'm always looking for different ways to use it up.

Fresh Corn Polenta

4 ears fresh corn

1/2 cup water

2 tbls best quality extra virgin olive oil

grated parmigiano-reggiano, to taste (I used a lot smileys/smile.gif

salt, pepper to taste

Stand the shucked ears of corn upright in a shallow bowl and cut off the kernels as close to the cob as you can. Go around again and scrape out the remaining milk in the cobs.

Grind the kernels in a food processor in batches until you have a slurry. (I did 2 batches with 1/4 water for each)

Put the corn in a large saucepan along with the olive oil. Bring to a simmer and cook for 20 minutes, stirring evrey fe wminutes. Don't let the corn scorch.

Add salt, pepper and cheese along with a drizzle of oilve oil.

Serve immediately.

Vincent Scotto, Scopa Restaurant

 

[dawnnys]

Thanks, Mo! I found a great little stand this summer and was afraid I wouldn't

get to use it before it lost it's taste... I once read somewhere that the sugar content converts to starch within 24 hours of when it's picked, so I have been buying only a few ears at a time and I still have some in a bag waiting for me to cook.

I will definately make this soon! I have gone corn-crazy (after the blueberry phase faded) this summer!

 

[dawnnys]

Here's the information on the starch/sugar thing.

If stored at room temperature, freshly picked corn-on-the-cob will lose its sugar content quickly, the sugar converting to starch. Its flavor is best when cooked soon after picking.

If that’s not possible, parboiling it for a couple of minutes before putting it in the refrigerator - husk still on – for a maximum of 3 days will stop the conversion of sugar to starch and will yield a sweeter-tasting corn.