Name: Fresh Corn Polenta With Queso Fresco
Total time: 30 min
Yield: 4 Servings

Features:

Cuisine:

Italian

30 Minutes
Serves 4
Easy

Directions

When it is corn season and all the markets just dump on you all their corn because they don’t know what to do with it, I always make fresh corn polenta. It is very different than the regular polenta that you usually get at the restaurants. It is very light and keeps the fresh corn taste of the corn you used for making it.

Also, it is one of the easiest things to make. That of course if you don’t mind the mess created from removing all the corn kernels from the ears. If you’ve never done it before be prepared to get you and your surrounding a little bit messy.

Tips for Success:

Fresh is better than frozen corn obviously though frozen could work too…
Queso Fresco can be replaced by any other type of white -semi hard cheese

(Visited 520 times, 1 visits today)

Steps

1 Done 15	Cooking The Corn With a sharp knife remove all the kernels from the corn ears. Cover with water in a pot and cook the kernels on a medium heat till boil plus 5 minutes. Keep some of the cooking water to later.
2 Done 2 Minutes	Mashing the corn In a blender or food processor, blend all the corn till it gets to a smooth paste texture.
3 Done 10-15 Minutes	Making The Polenta Place the corn paste in a pot and cook on a low medium heat. Add half of the butter and start to combine. If it gets dry add some water. After 5 minutes add all the cheese, salt and pepper. Add the rest of the butter, some water if needed and correct seasoning. Enjoy!
4 Done	Best served ideas Polenta goes great with some chives on top and of course with poached eggs and bacon! yum :)