Chef Johns Three Corn Polenta Food

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POLENTA WITH FRESH CORN



Polenta With Fresh Corn image

This is a very basic polenta with the addition of fresh summer corn! It gives you a double hit of corn. Yum. You can cut the leftovers into squares and fry them topped with Parmesan. Recipe is courtesy of Gwyneth Paltrow. :) Note: You can make this even easier by using instant polenta, following the box directions, then adding the corn, milk, cream, salt, pepper and chives.

Provided by LifeIsGood

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 cups water
1 cup polenta
coarse salt, to taste
1 ear of corn, get the kernels from the ear of corn
1/2 cup milk
1/4 cup cream
fresh ground black pepper, to taste
1 tablespoon fresh chives, roughly chopped, for serving

Steps:

  • Bring the water to a boil in a pot. Slowly whisk in the polenta and a pinch of salt. Turn the heat down as low as it will go and put a lid on the pot, slightly ajar, and cook the polenta for about 40 minutes, stirring every 5-10 minutes.
  • Add the corn, milk and cream and cook another 5 minutes.
  • Season with salt and pepper, to taste, and sprinkle the chives on top.

Nutrition Facts : Calories 195.7, Fat 7.2, SaturatedFat 3.8, Cholesterol 20.9, Sodium 41.7, Carbohydrate 30.1, Fiber 2.8, Sugar 1.8, Protein 4.7

CORN POLENTA



Corn Polenta image

This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.

Provided by Desree42

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 shallot, 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

Steps:

  • 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: Sauté, 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.

CHEF JOHN'S THREE CORN POLENTA



Chef John's Three Corn Polenta image

When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!

Provided by Chef John

Categories     Polenta

Time 55m

Yield 4

Number Of Ingredients 8

2 teaspoons butter, divided
1 teaspoon olive oil
1 ½ cups fresh corn kernels, divided
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 clove garlic, pressed
2 ½ cups water, divided
½ cup polenta

Steps:

  • Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  • Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.
  • Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g

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