Fresh corn polenta

Polenta from a dry mix is convenient, but making it with fresh sweet corn tastes better and is just as easy. Serve with greens sauteed with garlic, poached eggs, sauteed mushrooms, pulled pork or a spoonful of harissa.


6 ears corn, shucked and cut in half crosswise
2 Tbsp. unsalted butter
Pinch of kosher salt, plus more to taste
¼ cup grated Parmesan cheese
Freshly ground black pepper to taste
Olive oil


• Over a large bowl, grate the corn off the cobs with a box grater, collecting the juices along with the kernels. Discard the cobs.
• In a medium saucepan over medium heat, melt the butter then add the corn and a generous pinch of salt. Reduce the heat to low and simmer, stirring frequently, until thickened, about 3 minutes.
• Remove from heat. Add the Parmesan, the salt and pepper to taste and a drizzle of olive oil.