This polenta bridges the gap from summer to fall. Starchy, last-of-the-season fresh corn is ideal for this polenta recipe, giving it a natural creaminess, while the vanilla brings out its sweetness.
Ingredients
- 1 tablespoon butter
- 1/2 cup onion, finely chopped
- 4 cups corn kernels, divided (roughly 4 ears)
- 1 cup polenta
- 4 cups water
- 3/4 teaspoon kosher salt
- 3/4 cup lowfat milk
- 1 vanilla bean, split
- 1 dash nutmeg
Instructions
- Preheat oven to 350℉.
- Melt butter in a large saucepan over medium heat, and sauté onion and 2 cups corn kernels for 5 minutes, until onion is translucent. Stir in polenta, and coat with butter. Whisk in water and salt, and bring to a boil. Transfer uncovered pot to oven, and cook 30 minutes.
- Puree remaining 2 cups corn kernels, strain, and reserve liquid. Discard solids. Pour corn juice and enough milk to collectively measure 1 cup into a small saucepan. Scrape the seeds from the vanilla bean into the liquid, and add the pod and nutmeg. Bring to a gentle boil over medium heat, remove from heat, and let steep with the vanilla bean for 10 minutes. Remove bean.
- Carefully remove polenta pot from oven, and whisk in milk mixture. Return to oven, and continue cooking another 20 minutes. Remove from oven, whisk again, and serve.
Servings: 4
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