Episode 199 - Charred Corn Polenta

We are going to make polenta, but amped up by adding charred fresh corn to add a greater depth of corn flavor. For this you will need:
• 1 cup polenta
• Low Sodium vegetable broth. I can’t tell you how much because it depends on what polenta you buy, so check out the directions on the bag (or box) since the liquid to polenta ratio can differ depending on the grind and whether it is instant versus standard.
• 1 tsp salt
• 1 ear of corn, dehusked and soaked for about an hour
• 1/4 cup butter
• 1/2 - 1 cup grated parmesan cheese
Rub the corn with oil and put it under a high broiler, very close to the heat, rotating it every few minutes until it is charred all around. You are not trying to blacken the whole thing, you are just trying to get some nice char on a good portion of the kernels. Once you get there, remove the kernels with a knife. Puree one-third of them in a food processor and put both the pureed part and the whole kernels to the side.
Now bring the broth, with the salt added, to a boil in a pot. Add the polenta, lower to a simmer, and stir until all the liquid is absorbed. Again, follow the instructions. Instant polenta will be done in five minutes. Traditional polenta will take more like 30 minutes with pretty constant stirring.
Once the polenta is cooked it should be creamy, not all pasty and congealed. Now you add the pureed corn and the charred kernels, plus the butter. Mix it all up until the butter is melted. Then you can add grated parmesan until you get the right consistency. You want it to cling to a wooden spoon, but still fall off. This should take between one-half to one cup of grated cheese.
This can be served as-is. Or, if you want to serve it later, you can spread it on a pan lined with cellophane to a layer about 3/4 to 1 inch thick. Let it set in the fridge for at least two hours, or even better overnight. Cut into pieces and reheat by sauteing in butter until browned on the outside and warm in the middle (see Episode 152 if you want some hints).
The taste is great. Very corn-forward and a bit smokey from the char, which works well with the cheese. A hearty and filling side dish that will please you and your family and friends.

[@Dr_Enoch_Metatron]

ah super great. just started watching one of the best cooking channels. many thanks. perfect.. grazie mille

[@FITK]

Thank you so much for the comment!!

[@Dr_Enoch_Metatron]

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