Polenta is a staple of Italian food, traditionally served as a creamy side dish with meat or vegetables. While you might have made polenta before using cornmeal or out of a tube, it’s actually fairly easy to make from scratch using fresh corn!
I love to make this recipe in the summer when sweet corn is in season, and I can pick up a big batch from my local farmer’s market. Serve this alongside your favorite protein and a simple salad, and you have a well-rounded meal!
- 8 ears sweet corn
- 1 teaspoon fine sea salt (divided)
- Black pepper to taste
- 2 tablespoons olive oil (butter or vegan butter optional)
- 1 teaspoon fresh parsley (more to garnish)
- Grated parmesan to garnish (optional)
- Shuck your corn and slice the kernels off the cob.
- Milk each cob by sliding the back of your knife up and down to remove any remaining juice into a large pot with the kernels. Then discard the cobs.
- Add just enough water to the pot to cover the kernels. Add 1/2 teaspoon salt, stir and cover. Place over high heat until a gentle boil starts. Reduce the heat to low, keep covered and simmer for 8 minutes.
- Strain the corn, discard the water and set the pot to the side.
- Add the corn to a food processor and process until almost smooth (or your desired texture).
- Return the corn to the pot and add in the remaining salt, olive oil, black pepper and parsley. Cook over low heat, while constantly stirring for 3 minutes. Taste and season with more salt and pepper if desired.
- Serve warm with more parsley, pepper and parmesan (optional) to garnish.