Fresh corn season is here and, once again, I’m using it in all kinds of dishes. One of my favorite and easiest recipes using fresh corn is to cook it “polenta” style. Unlike the time consuming traditional polenta, which is made with dried cornmeal, this quick cooking version is lighter and so perfect for summer.
It can be served on its own, or with vegetables, as a vegetarian dish. It is also wonderful when served as a side dish with fish, meat or chicken.
In the recipe here, I’ve used this fresh and creamy polenta as a bed for pan fried shrimps, inspired by the Southern dish “shrimp and grits” (recipe for which can be found HERE). Adding roasted vegetables on the side, created a light, yet very filling, summer dish. Try it and enjoy.
Notes:
* As I was using very fresh corn from the farm stand, it hardly required cooking. However, if your corn is not as fresh, add a few minutes to the cooking time.
* Unpeeled shrimps are more flavorful, but they also require some work when served. If your dinner is more official, consider using peeled ones instead.
Makes: 2-4
Prep time: 25 minutes
Roasting time: 30 minutes
Cooking time for the corn/polenta: 20 minutes
Ingredients:
For the roasted vegetables:
About 20 cherry tomatoes, in different colors
About 10 mini peppers, in different colors, seeded and cut in half
1 tsp salt
½ tsp freshly ground pepper
1 Tbs olive oil
3-4 fresh rosemary sprigs
For the white corn polenta:
3 large very fresh white corn ears (see notes)
1/3 cup half and half
1 tsp salt
¼ tsp freshly ground four pepper mix
1 Tbs butter
For the shrimps:
1 Tbs butter
10-12 large shrimps, deveined, unpeeled (see notes)
½ tsp salt
¼ tsp freshly ground four pepper mix
1. The roasted vegetables: preheat the oven to 420F (215C). Line a roasting pan with aluminum foil and baking paper. Add the cherry tomatoes and peppers, season with salt, pepper and olive oil, and place the rosemary sprigs on top. Roast for 30 minutes, or until the vegetables are soft and start to brown. Keep in a warm place.
2. The corn: place the ears in a wide pot and cover with water. Cover the pot and bring to a boil over high heat. Lower the heat to medium-high and cook for 2 minutes. Remove from the heat. Cool to room temperature, in the covered pot. Drain and remove the kernels with a serrated knife. You should end up with about 2½ cups kernels.
3. The polenta: Place the cooked kernels in a food processor bowl, fitted with the metal blade. Process to a fine mixture. Transfer to a wide pot and add the half and half, salt, pepper and butter. Cook over medium-high heat, mixing occasionally, until the mixture is on the verge of boiling. Lower the heat to medium-low and cook, mixing occasionally, for about 7 minutes, until most of the liquids evaporate. Taste and adjust seasoning if needed.
4. The shrimps: melt the butter in a frying pan, until it’s almost brown. Season the shrimps with salt and pepper and add to the pan, in one layer. Cook for about 1-2 minutes on both sides, until they change color and are opaque.
5. To assemble: divide the polenta between serving bowls. Top with the roasted vegetables and pan fried shrimps and serve immediately.
Looks tasty 🙂
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Thank you, I’m glad you liked the dish! 🙂
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This looks wonderful!
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Thank you Eugenia, I’m glad you liked the dish. I enjoy fresh corn season so much! 🙂
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Love fresh corn!! Never have I though of making a white corn polenta, I will definately have to try that maybe with my beer braised short ribs.
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Thank you John, I’m glad you liked the recipe. I’m also a big fan of fresh corn and always look for new ways to use it. This is one of my favorites. I think it would be perfect with braised ribs. 🙂
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It looks amazing .
I wish that i could get this corn here
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Thank you Yigal, it really was!
Come over, there’s plenty to share! 😉
יצא באמת אחלה. אתם מוזמנים… איזה כיף זה תירס טרי!!!
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I need to try this “Polenta” style corn! There’s loads of deliciousness for sure in this dish!
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Thank you Marisa, I’m glad you liked the dish. It’s one of my favorites. Hope you’ll enjoy it too. 🙂
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It looks absolutely wonderful. I so enjoy fresh corn on the cob each summer. The season is way too short!
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Thank you Sheryl, I’m glad you liked the dish. I also think that the season is way too short! 🙂
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Reblogged this on All About Writing and more.
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Thanks for reblogging. 🙂
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You are welcome!
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Great recipe with good information. Thanks for that.
Greetings Balle
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Thank you Balles, I’m glad you liked the recipe and post. It’s my pleasure to share. 🙂
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Fresh corn polenta – interesting. From the picture, it looks like creamed corn wherein the corn is just tiny pieces. Is it chewy? I use the dried polenta, but apparently don’t do it traditionally because it takes only about five to ten minutes start to finish. I’m trying to use my food processor more, and whizzing up corn kernels in there sounds like good fun! I’m up for anything! ;->
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Creamed corn is different, as in most recipes the corn is only partially processed, if at all, then fairly large amounts of heavy cream and butter is added, along with some flour and, too often, sugar. The polenta I have here is much fresher and lighter. But of course this can be considered a version of creamed corn.
As for Polenta, you’re probably using instant polenta, therefore the short cooking time. It’s not bad at all, but traditional polenta made from scratch is by far tastier, though it takes much longer to make…
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I’ve been using Bob’s Red Mill polenta for over 20 years,
https://www.vitacost.com/bobs-red-mill-organic-polenta-corn-grits
but I don’t see anything that says “Instant” on it, but you are no doubt correct, as I have always read that Italian polenta takes forever, with much stirring and hot water additions.
My method is to bring the water ALMOST to a boil, add the dry polenta, turn off the burner, and mash down on the gruel with a potato masher with holes (not those peculiar zig zag tines) to keep it from turning into glom. It sits there happily for as long as it takes me to finish the rest of Sunday breakfast. After it is thickened a bit, I put in a big slab of cheese on the top and let it melt, mixing it in just before serving. Today I added dehydrated chives and adobo seasoning to the water before tossing in the polenta. Dee-lish!
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I like Bob’s flours, but never tried this type for making polenta, but am glad to hear it works for you. I do prefer Italian cornmeal for this, which takes about 40 minutes. I don’t mind using the instant one when I want to cut and grill it. I’m not that strict about it! 🙂
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Great recipe!!!
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Thank you Diane, I’m glad you liked it. 🙂
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“Shrimp and Grits” has been on my list of recipes to make and now you have provided a dish using fresh corn. Of course shrimps “anything” is always going to get my attention 🙂
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Thank you Judi, I’m glad you liked the recipe. Corn and shrimps is wonderful combination, with either fresh or dried corn. This version is just perfect for summer. Highly recommended! 🙂
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Sounds wonderful. And we love both corn and shrimp. Another one to try.
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Thank you Myra, I’m glad you liked the dish. Corn and shrimps is one of my favorite combination as well. 🙂
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👌
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This looks amazing! Pinning it.
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Thank you, I’m glad you liked the recipe. 🙂
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This has my name written all over it! Or it would if I could call dibs…It’s the perfect summer meal!
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Thank you Mollie, I’m glad you liked the dish. I can’t take credit for it either, but this version is definitely lighter than most, which indeed makes it perfect for summer. 🙂
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Yes please.
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Thank you Paul. 🙂
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Ronit, beautiful as ever.
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Thank you Conor. 🙂
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Absolutely love the fresh polenta Ronit! The shrimp pair so nicely with it too.
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Thank you Sandhya, I’m glad you liked the dish. Corn indeed pairs so well with shrimps. 🙂
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Looks yummy!!
I take this opportunity to tell you that I’ve nominated you for the Blogger Recognition Award. You can find the post here: https://esthervazquez.wordpress.com/2018/08/01/blogger-recognition-award/
I hope you like this recognition. Greetings!!!
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Thank you Esther, I’m glad you liked the recipe.
I appreciate the nomination, however, due to lack of time, I can’t participate in the blog award scene.
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Don’t worry, your blog is nice anyways hehehe.
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Thank you! 🙂
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I’ve made a lot of polenta in my years but never with fresh corn. This looks delicious and so fresh! I’m going to have to try it.
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Thank you Marcellina, I’m glad you liked the recipe. I do love traditional polenta, but this is a wonderful version that is so perfect for fresh corn season. Hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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I am allergic to shellfish, but the fresh corn polenta sounds interesting enough to try on its own. Yummy!.
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Thank you Irene, I’m glad you liked the recipe. It can definitely be served on its own, or as a side dish to any other protein dishes. Hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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Love fresh corn. Just had one for lunch a bit ago. Polenta I’ve never tried to make at home, I must correct that. That entire meal looks so satisfying.
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Thank you Loretta, I’m glad you liked the meal. If you love fresh corn, I’m quite sure you’ll enjoy this way of cooking it. 🙂
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Excellent post and recipe!!!! I love how you showed polenta being made from start to finish.
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Thank you, I’m glad you liked the recipe and post. Glad to share! 🙂
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Love this dish. I first had shrimp and grits when we went to Charleston, and I was hooked on the combination. I’m not sure I’ve seen instant polenta either, but I know you can buy corn meal/grits/polenta in various grind sizes. I always get the coarse variety, but I’m not sure why!
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Thank you Mimi, I’m glad you liked the dish. Shrimps and corn combination is really wonderful in any version.
I prefer finer cornmeal for polenta, but of course it’s very individual. If you liked the coarse one so far, there’s no reason to change it. 🙂
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I love polenta but, have never had polenta made with fresh corn! Brilliant!
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Thank you Kelly, I’m glad you liked the recipe. Fresh corn polenta is obviously quite different than traditional, but it’s so much more suitable for summer. 🙂
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This looks wonderful! Thank you!
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Thank you Pam, I’m glad you liked the recipe. It turned out so tasty. Highly recommended! 🙂
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Reblogged this on Les pérégrinations de Liondors.
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