Sweet Corn Polenta with Tomato and Basil

Ingredients

• 4 fresh ears of sweet corn (Kernels grated from the cobs; reserve the cobs and scrape the starchy corn milk from them)
• 6 cup water (Used to make the corn-cob broth and cook the polenta)
• 1.5 cup polenta or coarse-ground cornmeal (Approximately 240 g; use coarse-ground polenta rather than instant polenta)
• kosher salt (To taste, for the broth, polenta, and tomato topping)
• 2 tbsp extra-virgin olive oil (For the tomato topping and finishing)
• 3 ripe tomatoes (Chopped; Campari tomatoes are a suitable off-season substitute)
• 1 fresh chili pepper (Finely chopped; adjust the amount to taste)
• 1 tbsp balsamic vinegar (Stir into the tomato mixture)
• 0.5 cup fresh basil (Torn or thinly sliced, plus additional leaves for serving if desired)
• 2 tbsp unsalted butter (To enrich the finished polenta)

Steps

1. 1

   Shuck the corn. Working over a large bowl, grate the kernels from the cobs using the large holes of a box grater. Scrape each cob with the back of a knife to collect the milky corn pulp, and reserve the grated corn and corn milk separately from the cobs.

2. 2

   Place the scraped corn cobs and the water in a large saucepan or Dutch oven. Cover and bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook covered for about 45 minutes so the water becomes strongly corn-flavored; do not leave the pot uncovered, or too much liquid will evaporate.

3. 3

   While the cobs simmer, prepare the topping. Combine the chopped tomatoes, fresh chili, balsamic vinegar, a portion of the olive oil, and a pinch of salt in a bowl. Stir gently and let stand at room temperature so the tomatoes release some juice.

4. 4

   Remove and discard the cobs. Strain the corn broth if necessary, return it to the pot, and bring the broth to a gentle boil. Measure the liquid and add a little water if needed so there is enough broth to cook the polenta.

5. 5

   Slowly whisk the polenta into the simmering broth in a thin, steady stream to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 2 to 3 minutes.

6. 6

   Reduce the heat to low, partially cover the pot, and cook the polenta gently, stirring frequently, until tender and creamy, about 30 to 40 minutes. Scrape the bottom and sides of the pot as you stir; if the polenta becomes too thick before it is tender, loosen it with a little hot water.

7. 7

   Stir in the reserved grated corn and corn milk. Continue cooking for several minutes, stirring, until the corn is heated through but still tastes fresh and bright.

8. 8

   Remove the pot from the heat and stir in the butter and the remaining olive oil. Season with kosher salt to taste. Let the polenta cool briefly until thick and creamy but still spoonable.

9. 9

   Stir the basil into the tomato mixture. Taste and adjust the salt, balsamic vinegar, or chili as needed.

10. 10

    Spoon the warm polenta into shallow bowls. Top each serving with the tomato-basil mixture and its juices, then finish with additional basil and a drizzle of olive oil if desired. Serve immediately.

Notes

The source states that frozen corn on the cob and Campari tomatoes work well outside the summer season. Keep the corn-cob broth covered while it simmers so enough liquid remains for the polenta. The ingredient quantities and detailed method were not visible in the supplied page excerpt, so the quantities and some technique details are reconstructed estimates.

Nutrition per serving

• main
• vegetarian
• gluten-free
• stovetop
• summer
• Italian-inspired
• corn
• make-ahead-friendly