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.