Fresh Corn Polenta


For the Polenta:

  • 8 ears corn 
  • 1 shallot, minced 
  • 1 clove garlic, minced 
  • 2 tablespoons white wine 
  • ¼ teaspoon white pepper 
  • ¼ teaspoon salt 

For the Salsa:

  • 1 ear corn
  • ½ lemon, juiced
  • 1 tablespoon olive oil
  • ½ cup herbs 
  • (dill, mint, basil, parsley)


For the Polenta:

Shuck and wash the ears of corn. With a knife slice the kernels off the cob and place in a large sauce pot. Discard the cobs. 

Add just enough water to cover the corn. Bring to a simmer, cover and cook for 8 minutes, or until the kernels have softened. Strain the corn and reserve the liquid. Add the corn, salt and pepper to a food processor and pulse until smooth. 

In the same pot, place the butter, shallot and garlic. Sauté for 2 minutes or until translucent. Add the white wine and corn puree and cook over low heat for 4 minutes. If the polenta becomes too thick add your reserved cooking liquid 1 Tablespoon at a time until you have reached the desired consistency. Transfer to a serving bowl and top with charred corn salsa. 

For the Salsa:

Grill the corn, turning occasionally for 3-4 minutes.
Toss the kernels with the lemon, olive oil and herbs.
Season to taste with sea salt and black pepper.



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