Fresh Corn Polenta Food

POLENTA WITH FRESH CORN AND SAGE

Polenta with Fresh Corn And Sage image

Provided by Florence Fabricant

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

5 cups chicken stock, preferably homemade
1 1/2 cups yellow cornmeal
2 cups fresh uncooked corn kernels
Salt and freshly-ground black pepper to taste
3 tablespoons unsalted butter
2 teaspoons minced fresh sage

Steps:

Bring stock to a simmer in a heavy saucepan. Add cornmeal slowly in thin stream, stirring constantly.
Cook, stirring, for about five minutes, then fold in the remaining ingredients. Cook 5 to 10 minutes longer, until the mixture has thickened but is not stiff. Serve at once.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 684 milligrams, Sugar 5 grams, TransFat 0 grams

POLENTA WITH FRESH CORN

Polenta with Fresh Corn image

Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons salt
2 ears fresh corn, kernels removed
2 cups milk
1 cup quick-cooking polenta
4 tablespoons unsalted butter
1/4 teaspoon freshly ground pepper

Steps:

Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.

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

Ingredients

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

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 Side Dish Grain Side Dish Recipes Polenta Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

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

POLENTA WITH CORN

Polenta with Corn image

Provided by Anne Burrell

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups milk
1 bay leaf
Kosher salt
1 cup quick-cooking polenta
2 ears of corn, kernels only, core removed
1/2 cup grated Parmesan
1/4 cup mascarpone

Steps:

In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick. Add the corn and stir to combine. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.