Fresh Corn Polenta
Veggies | Protein or Fat
Servings 4
Equipment
Ingredients
Veggies
- 4 ears fresh summer corn
Protein
- 8 oz vegan ricotta or feta cheese
Seasonings
- Salt and pepper to taste
Instructions
- Shuck the corn and use a large knife to shave the kernels off the raw cobs. Place the kernels in a medium saucepan and cover with 1½ cups of water.
- Cook for 12 minutes on a simmer. Use a slotted spoon to sieve the kernels and place them into a food processor. Don’t throw out the cooking liquid.
- Process for several minutes, breaking up as much of the kernels as possible. Add a little cooking liquid if the mixture becomes too dry.
- Return the corn paste to the pan with the cooking liquid and cook, stirring, on low heat for 10 to 15 minutes, until thickened to a mashed potato consistency.
- Fold in the cheese and season with salt and pepper.