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Creamy Polenta with Sweet Corn

  • Author: Chef Rachel Z
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 4-6 servings 1x
  • Category: Grain
  • Cuisine: Macrobiotic

Ingredients

Scale
  • 1 cup dry corn polenta
  • 5 cups spring or filtered water, divided
  • ½ teaspoon unrefined sea salt, or more to taste
  • kernels from 1 ear sweet corn or 1 cup frozen sweet corn kernels
  • 2 tablespoons extra-virgin olive oil or grass-fed butter (optional)
  • a few pinches shiso powder

Instructions

  1. In a heavy-bottomed pot, whisk together polenta, 3 cups water, and sea salt.
  2. Turn heat to medium. Stir constantly while polenta comes to a boil to prevent sticking or clumping.
  3. Gradually add the remaining 2 cups of water and sweet corn, stirring constantly. Turn heat down to prevent polenta from splattering.
  4. Lower heat, cover, and simmer with a flame tamer beneath pot for 20-30 minutes, or until polenta is thick, soft, and creamy.
  5. Stir in olive oil or butter, if desired. Season with additional sea salt if needed.
  6. Serve with a sprinkle of shiso powder.

Variations

  1. Add finely chopped broccoli to the polenta during the last 5 minutes of cooking.
  2. Serve with sautéed zucchini, mushrooms, or kale.
  3. Make in a pressure cooker by adding polenta, 5 cups water, sea salt, and corn all at once. Put pressure cooker lid on and bring up to pressure on medium heat. Turn to low and cook for 5 minutes more. Turn off heat and let come down from pressure naturally. Remove lid and stir in olive oil or butter, if desired.

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