We are less than a week from beginning our corn harvest. Here is a recipe from our cookbook that also calls for sweet summer onions, which are abundantly in season now:
Roasting the corn before introducing it to the polenta requires a full-flavored corn with a medium to large kernel. We recommend our popular Providence or Cameo varieties.
Fresh or uncured onions offer a sweeter, more subtle flavor that complements the corn. Traditional cured onions will have a stronger, more pronounced flavor.
Roasted corn
1 1/2 to 2 cups corn kernels, about 2 medium ears
1/4 tsp. sea salt
1/4 tsp. smoked paprika
1/4 tsp. cumin
Pinch of black pepper
1 Tbsp. olive oil
Polenta
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
1/2 lb. sweet onions, about 3 small or 2 medium onions, cut in half and sliced thin
1/2 tsp. sea salt
1/8 tsp. black pepper
1 Tbsp. mixed herbs such as thyme, rosemary and summer savory, chopped
1 cup coarse cornmeal
4 cups vegetable stock or water
Preheat oven to 350°.
Combine all Roasted corn ingredients and spread them out on a parchment-lined baking sheet.
Roast 10-12 minutes, until corn begins to caramelize and turn a medium brown. Remove from oven and set aside.
In a 6-quart pot, melt butter and olive oil over medium-high heat.
Add onions, salt, pepper and herbs.
Cook 8-10 minutes, until onions are soft.
Whisk in cornmeal and continue whisking until it is fully coated with the hot oil mixture.
Slowly whisk in stock or water and continue whisking over medium heat until smooth.
Bring to a boil, reduce heat to low and cook, stirring regularly, for 18-20 minutes until thoroughly smooth.
Fold in roasted corn.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
