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Polenta with Fresh Corn

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    Fresh corn kernels add texture and a fresh taste to the polenta.
    Martha Stewart Living, October 1998
    • Yield Serves 4
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    Ingredients

    • 1 1/2 teaspoons salt
    • 2 ears fresh corn, kernels removed
    • 2 cups milk
    • 1 cup quick-cooking polenta
    • 4 tablespoons unsalted butter
    • 1/4 teaspoon freshly ground pepper

    Directions

    1. 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.
    2. 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.

    Recipe Reviews

    • ninosal
      11 Feb, 2009

      Northern Black Sea people of Turkey make this with water and melting cheese ,instead of milk and corn kernels,called'KUYMAK''..I''ll try your recipe ,sounds delicious..

    • nancyfmccune
      21 Jan, 2009

      I've been making this for 10 years

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