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Creamy, buttery polenta topped with sweet, barely-cooked corn. It sounds simple because it is, and that's exactly the point. Alison Roman's Buttered Polenta with Fresh Corn is the kind of dish that makes you wonder why you ever ordered delivery. The polenta gets silky and rich with butter and Parmesan, the corn goes in the pan for just a few minutes with paprika and chili flakes, and the whole thing comes together faster than you'd think.
Ingredients (serves 6):
- 2 cups coarse-ground polenta
- Kosher salt and freshly ground black pepper
- 4-5 tablespoons unsalted butter, divided
- 3-4 ears fresh corn, kernels removed (about 2-3 cups)
- 1/4 cup Parmesan or pecorino, finely grated, plus more for serving
- 1/4 teaspoon hot paprika
- Pinch of crushed red pepper flakes
Method:
- Bring 8 cups of salted water to a boil. Whisk in polenta, reduce heat to medium-low, and cook, stirring occasionally, until thick and creamy, 15-20 minutes. Finish with 3 tablespoons butter, the Parmesan, salt, and pepper.
- Meanwhile, melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add corn kernels, season with salt and pepper, and cook 3-4 minutes until just tender and lightly caramelized. Add paprika and red pepper flakes and toss to coat.
- Divide polenta among bowls. Top with corn, extra Parmesan, and a few more grinds of black pepper.
Tip: Have your corn ready before the polenta finishes so everything comes off the heat at the same time.
Alison Roman's new cookbook, Something from Nothing, is a love letter to the pantry and we're here for it. We've stocked Martie with some of her favorite pantry staples: the essentials for cooking something from nothing. Shop all of it, and score more FREE recipes, here.
Recipe Source: Something from Nothing by Alison Roman