Fresh Corn Polenta with Chilli and Garlic Oil
I think polenta is widely misunderstood. Pre-made polenta and instant polenta have made us think that it’s a quick side dish option, but really, it’s not.
So, what is polenta exactly? Well, it’s the finished cooked porridge of dried ground corn. Not sweet corn, but starchy varieties of corn that are grown to be dried and ground. Instant polenta is a dried cornmeal, which has then been cooked, dried and processed to cook quickly. I really dislike the stuff. It comes out like a thick glue and there is not much flavour to speak of. Real polenta is made from heirloom varieties of corn, cooked slowly and lovingly over the course of an hour, gently releasing its starches so you end up with something creamy and supple. It requires some time, but little effort. Your guests will be wondering what you did to the polenta because it will steal the show!
Ingredients 7
1.5 l chicken stock
150 g dried polenta
300 ‒ 400 g corn kernels, approx. 4 corn cobs, cobs scraped to release the ‘milk’
80 g butter
2 tsp salt
40 g grated parmesan
1 quantity chilli garlic oil, to serve
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Method 5
Bring 1 litre (34 fl oz/4 cups) of the chicken stock to the boil in a saucepan, then slowly whisk in the . It should immediately start to thicken and bubble. Reduce the heat to the lowest possible setting and cover with a lid, slightly ajar. Switch to using a wooden spoon and keep the remaining stock close at hand. (You will add it bit by bit whenever the porridge looks tight and thick.)
Give it a stir every couple of minutes and ensure your polenta is just barely bubbling. If it’s rapidly bubbling, you will definitely burn it. A heat diffuser on the stove is helpful here; the key is to achieve the lowest possible heat. When it’s finished, it should look like a cohesive mix instead of individual grains of polenta.
Heat a sauté pan over a medium–high heat and sauté your with 50 g (1¾ oz) of the butter and 40 ml (1¼ fl oz) water, plus a pinch of salt, for 5 minutes.
When the polenta is finished, pour in the . Add the , the remaining and the . Check for seasoning and adjust until you are happy.
This can be served straight away or kept hot in a bain-marie until you are ready to serve. If it thickens while cooling and sitting, add a bit of water to return it to the proper consistency. Serve with a drizzle of .
Danielle Alvarez's tips
I add sautéed sweet corn to this, which I highly recommend in the summer and autumn when corn is at its best.
