Grilled Corn Polenta
Ingredients
- 1 Cups Polenta meal (fine ground corn meal)
- 4 Cups Heavy Cream
- 1 Tbsp Chopped Fresh garlic
- 1 Tbsp each Basil, Thyme and oregano, fresh, chopped
- 2 Ears Fresh Corn
- olive oil for cooking
- 1 Cup Freshly grated Parmesan Cheese
- 1 Cup Shaved Mozzarella Cheese
Instructions
- Preheat a grille or grille pan to high heat. Spray shucked corn with pan spray and sprinkle with salt and pepper. Grille until cooked, but not burned, about 2 minutes per side, turning frequently. Allow it to cool, then cut off the corn from the cob. You can use the cob to make a corn stock or flavor a chowder.
- In a heavy rondeau (High sided pan) heat a coating of olive oil over medium high heat. Add the chopped garlic and cook until aromatic. Add the cream and bring to a boil. Taper the heat back to a simmer and whisk in the polenta. Be sure to mix it well, so it is smooth without lumps. Turn the heat down a bit and continue cooking and stirring until it thickens, but is still a little creamy.
- Fold in the cheese, herbs, corn, and season with salt and pepper. Mix well and serve hot with a nice chunky tomato ragout or another of your favorite toppings like a bean stew.