Best Creamy Polenta With Roasted Corn And Fresh Sage Recipes

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POLENTA WITH FRESH CORN AND SAGE



Polenta with Fresh Corn And Sage image

Provided by Florence Fabricant

Categories     easy, quick, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

5 cups chicken stock, preferably homemade
1 1/2 cups yellow cornmeal
2 cups fresh uncooked corn kernels
Salt and freshly-ground black pepper to taste
3 tablespoons unsalted butter
2 teaspoons minced fresh sage

Steps:

  • Bring stock to a simmer in a heavy saucepan. Add cornmeal slowly in thin stream, stirring constantly.
  • Cook, stirring, for about five minutes, then fold in the remaining ingredients. Cook 5 to 10 minutes longer, until the mixture has thickened but is not stiff. Serve at once.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 684 milligrams, Sugar 5 grams, TransFat 0 grams

CREAMY CORN POLENTA



Creamy Corn Polenta image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups polenta or yellow cornmeal
1 cup heavy cream
2 cups milk
4 fresh thyme sprigs
2 cloves fresh garlic, peeled and smashed
1/2 cup chicken stock
1 1/2 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Steps:

  • In a large pot add milk and cream along with thyme and garlic. Bring to a simmer then shut off the heat to let the milk and cream steep. Let it steep for at least 30 minutes. Once steeped, strain the milk mixture and discard the thyme and garlic. Bring the milk and cream mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.

CREAMY CORN POLENTA



Creamy Corn Polenta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Steps:

  • Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

POLENTA WITH FRESH CORN



Polenta with Fresh Corn image

Polenta is ground corn cooked in water to make a thick and creamy porridge. Coarse, stone-ground dried corn makes delicious polenta and long, slow cooking allows its full flavor to develop. When hot and just cooked, it is soft; as it cools, it becomes firm and can then be cut into shapes and fried, grilled, or baked. Polenta is versatile; serve it with all kinds of roasted or braised meats and poultry, vegetable stews, tomato sauces and ragus, beans, mushrooms, and greens. This recipe adds the sweet taste and crunchy texture of fresh corn.

Yield 4 to 6 servings

Number Of Ingredients 5

4 cups water
2 1/2 teaspoons salt
1 cup coarse-ground polenta
2 ears fresh corn
3 tablespoons unsalted butter

Steps:

  • In a heavy-bottomed pot, heat 4 cups water to boiling. Add the salt and whisk in the polenta, adding it in a steady thin stream. Turn down the heat and stir constantly until the polenta has thickened evenly. Cook at a bare simmer, stirring occasionally, for about 1 hour, until the polenta appears glossy and creamy. If the polenta gets too thick while cooking, add water to keep it a smooth, creamy consistency.
  • While the polenta cooks, prepare the fresh corn. Husk the corn and pull off the cornsilk; rub the ears with a clean dish towel to remove any remaining cornsilk. Cut the kernels from the cobs as directed on page 89. Heat a sauté pan over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the corn and cook for about 5 minutes, until the kernels appear translucent; take care not to let it brown.
  • When the polenta is cooked, turn off the heat and stir in the cooked corn and remaining 1 tablespoon butter. Cover the pot to keep the polenta warm until ready to serve, or spread it out on a rimmed baking sheet or pan to cool and set up.

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