Corn polenta

Corn polenta

By
From
Alimentari
Serves
6 as a side
Photographer
Lauren Bamford

We are often asked why our polenta is so delicious. It’s full of flavour and the texture is like silk. I wasn’t even a polenta fan until I tried this recipe, which I had to drag out of Paul – so if you see me, feel free to thank me. This polenta is fantastic with pork & veal meatballs.

Ingredients

Quantity Ingredient
6 corn cobs
250g instant polenta
50g butter
100g freshly grated parmesan cheese, plus extra to garnish
1 teaspoon salt
fresh basil leaves, to garnish

Method

  1. Place the corn cobs in a pot with 4 litres of cold water. Cover, bring to the boil then let simmer for 30 minutes or until tender.
  2. Strain the corn, reserving the liquid (this is your corn stock). Set the corn aside to cool.
  3. Once cool enough to handle, cut the kernels from the cobs and set aside.
  4. Heat 1.5 litres of the corn stock in a saucepan over medium heat. Whisk in the polenta, and cook, stirring continuously, for about 2 minutes or until thickened.
  5. Turn the heat to low then stir in the butter, parmesan, salt and corn kernels. Stir to combine then remove from the heat. Using a stick blender, process until smooth.
  6. Garnish with grated parmesan and fresh basil leaves.
Tags:
alimentari
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