Creamy Polenta with Grilled Corn
Allow me to share one of my ultimate comfort foods, and a good way to savor the last of the summer corn. Creamy, cheesy, savory, and bursting with grilled corn – this one is hard to beat. Serve alongside some grilled chicken drenched in barbecue sauce, and make sure there is a fainting couch nearby. You may have some the nasty polenta rumors regarding the hour it takes to slog through stirring polenta until it’s just right – not true. Once you get your ingredients organized, this beauty comes together in 20 minutes. Be prepared to amaze yourself.
Ingredients
- 3 ears of fresh corn
- 1- tablespoon canola oil or other neutral oil
- 2 cups 2% milk
- 1 ½ cups water
- Salt garlic powder, and cayenne pepper to taste
- 1- cup Bob's Red Mill Polenta or other quality brand
- Approximately ¾ cup grated Parmesan or other hard cheese blend of your choice
- 2 big handfuls or about 2 cups of baby spinach leaves
- Approximately ½ cup grated Monterey Jack or Cheddar cheese
- Good quality paprika use semi-sharp if you like a spicier polenta, or smoked if you prefer a more barbecued taste
Instructions
- Shuck the corn, spritz with oil and salt, and grill over medium heat until kernels start to caramelize and corn has softened.
- Once corn has cooled so you can handle it, remove kernels from cob with a sharp paring knife. Set aside.
- In a large skillet or other similarly sized pan, heat together the milk, water, salt, cayenne, and garlic powder. Heat until simmering.
- Pour in the polenta, and stir until combined. If it clumps up, just press the clumps down with a wooden spoon until they disappear.
- Cook the polenta over medium-to-medium low heat until thick enough so that a whisk or spoon pulled through the bottom of the pan leaves a trail.
- Add ¾ cup grated Parmesan and stir to blend.
- Add baby spinach and stir gently just until the spinach is wilted. Check for thickness: if too thick for your taste, add water in 1/8 cup increments until it gets to where you want it.
- Top with grated jack or cheddar cheese, sprinkle with paprika, and cover.
- Let polenta sit while cheese melts and polenta continues to absorb moisture, about 5-10 minutes.
- To serve: scoop polenta into bowls and top with grilled corn.