Sweet Corn Polenta

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Another sad thing about the end of summer is the impending end of sweet corn. No matter how much we eat throughout the season I never think it’s enough and when winter rolls around I lust after it a bit. And of course it is no secret that the best sweet corn on planet earth grows right here in Northeast Ohio. The crap they ship in during the off-season is mediocre at best!

I am not a big fan of canning corn and since freezer space at our house is at a premium I didn’t even bother freezing any this year. Guess I’ll just have to enjoy these last few ears.

Speaking of a few ears – I used three last night to make fresh polenta and it was really, really good. I suggest you give it a try.

Fresh Sweet Corn Polenta

3 ears of sweet corn

1 Tbl. butter

1/2 c. milk

salt & pepper to taste

Grate the corn on a box grater. Push hard to release the liquid as well as the kernels and by the end you should have a nice bowl of corn pulp. Set aside.

Melt butter over medium-low heat in a saucepan. Add corn and milk and cook, stirring often, until the liquid is absorbed and the polenta starts to thicken up.

Once it’s thick season to taste with salt and pepper. This serves 2 with some leftovers.

To jazz it up you could cook a couple strips of bacon and use 1 Tbl. of bacon grease instead of butter and then add the cooked, crumbled bacon at the end. And you can add cheese of course – Parmesan or sharp cheddar would be nice. And maybe some scallions or caramelized onions.

There is still sweet corn to be had so you better go get some folks. Once it’s gone it’s gone!!

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About Barton Farms and Gardens

My husband and I are bringing an old family farm back to life.
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