I’m not sure why we don’t eat more polenta in South Dakota. It’s a great way to use corn as a side dish and base for creative sauces. It’s especially delicious when made with fresh sweet corn, a seasonal treat. Top with tangy tomato chutney, sliced grilled sausage, marinated shrimp, in-the-shell stir-fried peas… the options are endless!Print
- 6 large ears of sweet corn (use 8–10 if small ears)
- 4 tbsp butter
- 4 oz feta
- 1 tbsp fresh chopped sage (or herb of your choice)
- Salt & pepper to taste
- Shuck corn to remove leaves and tassels. Use a knife or corn stripper to remove kernels from the cob, cutting as close to the cob as possible. Put kernels in a stockpot and add water, just to cover kernels. Bring to a simmer over medium heat. Cook for 15 minutes, stirring occasionally.
- Once cooked, strain corn from the pan and place it into a blender. Reserve the remaining liquid by pouring it into a measuring cup or bowl. Blend the corn until desired texture (I prefer mostly smooth with a few chunks). Add reserved corn water to the blender as needed to ensure a consistent blend and nice texture.
- Once blended, pour corn back into the empty pan. Add a little of the remaining corn water and cook on low until slightly thickened, about 10 minutes. Be careful! The mixture can bubble a lot but the tall sides of the stockpot should help keep it contained.
- Stir in butter, 3.5 oz of the feta, and herbs. Season with salt and pepper as needed. Cook until butter is melted and feta softens. Transfer to serving bowl and top with remaining .5 ounce feta and fresh herb sprigs.
Adapted from Yotam Ottolenghi.