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Recipe Name: Polenta With Fresh Corn and Thyme
| Ingredients: |
3½ cups water
2 tablespoons extra virgin olive oil
1¼ teaspoons sea salt
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1 cup of corn grits
1 cup of corn kernels (from 1½ ears of corn)
1 tablespoon of fresh thyme leaves, minced
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How to Prepare: |
In a heavy 2-quart pot over high heat, bring water to a boil. Add oil and salt. Slowly whisk in corn grits until smooth and mixture comes back to a boil.
Reduce heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally.
Add corn kernels to pot and continue to cook for an additional 15 to 20 minutes, stirring occasionally until polenta pulls away from sides of the pot. Stir in thyme.
Pour polenta into a pie plate or baking dish; set aside until firm.
Cut polenta into wedges, squares or rectangular pieces. Reheat in oven until hot; @ 375° polenta can also be pan-fried or baked on a lightly greased baking sheet. It is also delicious brushed with oil and grilled or broiled. You can freeze cut slices. Wrap in parchment paper and plastic- tightly. Remove from freezer, thaw and then base with oil.
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