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Cheesy Corn 'Polenta'

SERVINGS
4
RATE THIS RECIPE
(20)
polenta
A bowl of freshly made polenta (cornmeal)Shutterstock
SERVINGS
4
RATE THIS RECIPE
(20)

Ingredients

  • 6 ears corn
  • 3 tablespoons butter
  • 7 ounces sharp cheddar cheese, grated
  • Sea salt and freshly ground black pepper
  • Minced chives, for garnish
  • Chef notes

    This creamy take on polenta uses every part of the corn, from the kernels to the cob.

    Swap option: You can replace the butter with olive oil.

    Preparation

    1.

    Shuck the ears of corn. Using a sharp knife, shave off the kernels and place in a bowl. Using the back of a knife, scrape the "corn milk" from the cobs into the same bowl.

    2.

    Place the cobs in a large pot, cover with water and bring to a boil. Simmer, uncovered, for about 30 minutes. Remove cobs and set aside.

    3.

    Melt butter in a large skillet over medium heat. Add the corn kernels and "milk" and cook, stirring occasionally, until slightly softened, about 5 minutes.

    4.

    Cover with about 2 cups of the corn cob water. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.

    5.

    Place corn mixture in a blender (preferably a high-speed blender)  and process until smooth. Return to skillet over low heat. Stir in cheese, season with salt and pepper. Serve warm garnished with chives.