Corn kernel polenta

Mimi, your wish is my command.

Corn Kernel Polenta
(stolen freely from the Food & Wine Quick From Scratch One-Dish Meals Cookbook, how’s that for a name?)
5-1/2 c. water
2 tsp. salt (you’ll actually want to be generouser than that, I think)
1/4 tsp. (again, generosity=good) dried thyme
1/2 tsp. crushed red pepper flakes (not in the original recipe, but good)
2 c. frozen corn kernels, or kernels cut from 3 ears fresh corn
1-1/3 c. coarse or medium cornmeal
2 Tbsp. butter
Freshly ground black pepper to taste

Bring water, salt and thyme to a boil. Stir in corn kernels and cook until tender (5 min. for fresh, 1 min. for frozen). Add cornmeal in a slow stream, whisking. Reduce heat and simmer, stirring frequently, until very thick. Remove from heat; stir in butter and black pepper.

Serve forth with alacrity and good cheer.

About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
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3 Responses to Corn kernel polenta

  1. Mimi says:

    Oooh, thank you, I’m printing this out as we speak. Unfortunately, the polenta love is not spread equally throughout the family – I have all of it, and everyone else has none.

  2. RedMolly says:

    Know what’s good? Pour it in a loaf pan, chill it, unmold and slice it, fry the slices in butter. Yum yum yum, even for polenta-haters.

  3. Mimi says:

    I LOVE it that way, I order it in restaurants. Ok, I’m trying it, my family can be hungry that night.

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