Kernels – Sustainability Series
Fresh Corn Kernel Polenta Recipe (Serves 4)
6 ears of corn
2 1/4 cups water
3 tablespoons butter, diced (*margarine for vegan option)
1/4 teaspoon salt
- Using a sharp knife, stand the cob upright and shave off the kernels. Place the kernels in a medium saucepan and barely cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon remove the kernels from the water, reserve the cooking liquid. Place the kernels into a food processor, or mortar and pestle and break down to a paste.
- Return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency.
- Fold in the butter or margarine, season with salt and pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed.
Serve with feta, fresh herbs. This is a perfect side dish, or base for any meal.