INGREDIENTS
5 ears of fresh corn, grated on a box grater
3 TBS salted butter, I like Kate’s or Kerigold
1 tsp kosher salt +/- to taste
½ tsp red pepper or Aleppo pepper +/- to taste
⅓ cup goat cheese or feta
Water, optional to thin out the Polenta if it gets to thick
PREPARATION
In a large pan, melt butter over medium heat.
Add grated corn and stir with a wooden spoon. Look for wisps of steam to begin to emerge.
Stir continuously until the fresh corn has thickened slightly.
Season with salt and red pepper.
Add cheese just before pulling the pan from the heat and serving so that it just melts and starts to swirl in.
Add a splash of water if the polenta sits and gets too stiff. Enjoy warm!
CHEF NOTE: We served this with our Moonshona and Romesco in The Chef’s Pantry. This would also be sublime as a base for butter poached lobster!
