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!

Ingredients:

• 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)

Instructions:

1. Shuck your corn and slice the kernels off the cob.
2. 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.
3. 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.
4. Strain the corn, discard the water and set the pot to the side.
5. Add the corn to a food processor and process until almost smooth (or your desired texture).
6. 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.
7. Serve warm with more parsley, pepper and parmesan (optional) to garnish.