Even though we don't have any little guys in school, Mack's schedule is such that it feels like he is in school. I pick him up from care at 3:30 and from there it's a long slide into dinner. He's in the kitchen "helping" me but most of the time I'm throwing together something simple so that I can play with him. This sweet corn polenta takes a little prep and time but it's so delicious this time of year, it's worth every bit of time.
Using sweet corn for fresh polenta is nothing like using polenta from the bulk bin. The flavor is all summer corn. Add to that the tomato-avocado salad, it's the best of summer in a bowl. For this polenta, I like to use just-rip avocados. They hold their shape a bit better when cubed and tossed with the warm tomatoes.
Crunch: While I love the recipe as written, I'm also a texture person- I like a bit of crunch to my recipes. Try adding a few toasted almond slices or toasted hazelnut pieces.
Cheese: I left the polenta pretty bare because I find all you need is a good amount of salt to really bring the sweet corn flavor to the forefront. However, a tablespoon of butter and/or a ounce or two of goat cheese is a lovely addition.
Topping: anything I've put on top of polenta would work well with this polenta. I also have plans to freeze fresh summer sweet corn so that I can make this polenta during the cooler months.
August is usually the time I'm putting avocados into everything. It's the month that schedules being a bit busier and I'm always on the hunt for quick, simple meals/snacks. Avocados are perfect for both (with my preferred snack being an avocado with a light dusting of sea salt and red pepper flakes!
Black Bean Tacos with California Avocado-Sweet Corn Salad
Breakfast Enchiladas with Avocado Cream Sauce
Root Vegetable Enchiladas with Cilantro Avocado Sauce
This sounds great! I got a few cobs of Mirai corn from the farmers market recently. How much polenta do you typically use? Do you double the standard serving size? (Mine says 1/4 cup)
When I make traditional polenta, I usually do 1 cup/4 servings but with this version, it's about 2 ears of corn/serving.
Hi there, so excited to try this. Sorry if I've missed it, but how do you make the corn stock? Thanks!
Ah, I forgot the link! It's in the notes part of this recipe: https://naturallyella.com/creamed-corn-barley/
This looks fantastic! I'm a little confused about when I add in the broth?
Thanks! Can't wait to try! I bought sweet corn from the farmers market for it this morning 🙂
Ah- that is confusing! I just updated to hopefully clear up the confusion! You can use broth or water.
Just sat down to this for dinner and wow!!! Literally, without a doubt, one of the best things I've ever tasted! I will definitely make this again, probably next week 😉
One question - how long does it usually take to thicken the polenta? Mine never got quite as thick as yours looks...
Mine only took about 15 minutes. In the recipe I adapted this from, they say it can take longer, depending on the amount of liquid left in the pan. Next time you could try taking a bit of liquid out, thickening it, then adding extra back in as needed!