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Fresh Corn Polenta
Veggies | Protein or Fat
Katie's Conscious Kitchen
ears fresh summer corn
vegan ricotta or feta cheese
Salt and pepper
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.
Recipe from Katie's Conscious Kitchen