CHEF JOHN'S THREE CORN POLENTA
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
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 FRESH CORN
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
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
POLENTA WITH FRESH CORN
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
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.
FRESH CORN POLENTA
Steps:
- Heat a large sauté pan over medium heat for 1 minute. Add 2 tablespoons butter and, when it foams, add the corn. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper and sauté 3 to 4 minutes, until the corn is just cooked and tender. Stir the corn into the polenta right before serving.
POLENTA WITH CORN
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.
POLENTA WITH FRESH CORN AND SAGE
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
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
CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE
This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.
Provided by JOE ZARANSKI
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Grill corn in the husks, or roast in the oven; cut kernels from cob.
- In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
- Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
- When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g
POLENTA WITH FRESH CORN
Polenta is ground corn cooked in water to make a thick and creamy porridge. Coarse, stone-ground dried corn makes delicious polenta and long, slow cooking allows its full flavor to develop. When hot and just cooked, it is soft; as it cools, it becomes firm and can then be cut into shapes and fried, grilled, or baked. Polenta is versatile; serve it with all kinds of roasted or braised meats and poultry, vegetable stews, tomato sauces and ragus, beans, mushrooms, and greens. This recipe adds the sweet taste and crunchy texture of fresh corn.
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a heavy-bottomed pot, heat 4 cups water to boiling. Add the salt and whisk in the polenta, adding it in a steady thin stream. Turn down the heat and stir constantly until the polenta has thickened evenly. Cook at a bare simmer, stirring occasionally, for about 1 hour, until the polenta appears glossy and creamy. If the polenta gets too thick while cooking, add water to keep it a smooth, creamy consistency.
- While the polenta cooks, prepare the fresh corn. Husk the corn and pull off the cornsilk; rub the ears with a clean dish towel to remove any remaining cornsilk. Cut the kernels from the cobs as directed on page 89. Heat a sauté pan over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the corn and cook for about 5 minutes, until the kernels appear translucent; take care not to let it brown.
- When the polenta is cooked, turn off the heat and stir in the cooked corn and remaining 1 tablespoon butter. Cover the pot to keep the polenta warm until ready to serve, or spread it out on a rimmed baking sheet or pan to cool and set up.
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