Polenta with Corn (Corn on Corn)

Name: Polenta with Corn (Corn on Corn)
Yield: 6
Cuisine: Italian
Ingredients: 2 cup Polenta (2 cups coarsely ground polenta); 0 pieces Kosher Salt (Kosher salt and freshly ground black pepper); 5 tbsp Unsalted Butter (5 tablespoons unsalted butter, divided); 3 pieces Corn (3–4 ears corn, shucked and kernels removed (or about 2 cups corn kernels, however you get there) — up to 4); ¼ cup Parmesan Cheese (¼ – ½ cup Parmesan or pecorino, plus more — up to 0.5); ¼ tsp Paprika (¼ teaspoon hot paprika); 0 pieces Red Pepper Flakes (Pinch of crushed red pepper flakes)

Polenta with Corn (Corn on Corn) (Italian)

Italian

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Bring 8 cups of salted water to a boil in a large pot. Reduce heat to low and whisk in polenta. Cook, whisking occasionally to prevent clumping or sticking to the bottom of the pot, until cooked through, 15–20 minutes. Once polenta is fully cooked, remove from heat and whisk in 3 tablespoons butter, ¼ cup Parmesan and season with salt and pepper. Season with more salt, pepper and Parmesan as you like.
2Meanwhile, in a medium skillet, heat 2 tablespoons butter over medium heat. Add corn kernels and season with kosher salt and lots of freshly ground pepper. Add paprika and a pinch of crushed red pepper flakes and cook, stirring occasionally, just to take the raw edge off and bring out the sweetness, 2-3 minutes.
3Spoon polenta into a large serving bowl and top with corn, more black pepper or crushed red pepper flakes and Parmesan.
4Notes: *Polenta and sauteed corn can both be made a few hours ahead (may need to add water to the polenta upon reheating to get it back to the correct consistency/texture).