Double Corn Grits
There’s nothing quite like fresh corn, especially just picked. Where I live in the Midwestern U.S., corn is a major crop, so it’s readily available and extremely inexpensive. So in the summer, I like to use it in as many ways possible. Some of you may live in areas where corn must be imported, so your choice of corn might be limited to canned varieties, which unfortunately do not compare.
I’m not going to say that canned corn is completely off limits in my kitchen. I have used it, but it’s just not the same, which isn’t surprising, because what is better canned commercially rather than fresh?
Today I’m making grits, which is essentially cornmeal or polenta, and adding cooked corn to it. I mean, why not? Fresh corn has a very different flavor from grits/polenta/cornmeal, so it will just add another layer of corn flavor. So if you love corn…
Double Corn Grits
3 corn on the cobs, husked
3 cups water
1 cup polenta or grits
1 teaspoon salt
3 tablespoons butter
Cream or milk
Cook the corn on the cobs until done, about 7 minutes in boiling water. Drain and set aside to cool.
Meanwhile, pour the water into a medium saucepan or polenta pot. Heat to boiling, then whisk in the grits, salt, and butter.
Whisking occasionally, cook the grits until it has absorbed all of the liquid. This should take about 15 – 20 minutes on medium heat.
Turn the heat to low, and cook the polenta for about another ten minutes or so, adding cream as necessary as the polenta thickens. You will probably use about 1/2 cup of cream at least. The amount will depend on how coarsely ground your polenta is, which is why I’m not using an exact measurement. You will know when the polenta is completely cooked.
Cut the corn off of the cobs, then break the pieces up to get the individual corn kernels.
Then add them to the polenta.
Stir well and taste for seasoning. For this polenta I kept it simple, but you could add cayenne pepper, hot paprika, ground chipotle pepper or ground ancho chile pepper, or just about any herb, fresh or dried.
I topped the double corn polenta with slices of filet, and sprinkled everything with fresh tomato, goat cheese, and a chiffonade of fresh basil.
note: If you’ve never made grits or polenta, give it a try. Grits are inexpensive, and one cup of the dried ground corn makes a lot of servings.
Mmm. This is one of the tastiest looking things I’ve seen on your blog. I just bought a ton of corn, so I’ll have to try this soon.
I have a corn dip on the blog that is pretty fabulous as well…
Oh my gosh- I looked that up, and it looks amazing! I actually think that one will end up being tested before these grits.
I am a big fan of corn anything so GOT to try this delicious recipe :D
Choc Chip Uru
You know, this looks so great, I could almost skip the beef. Ken
Thanks so much!!!
Oh that looks so good, I love polenta and really love the double corn here. Topping with filet, really really nice!
Thank you. Great summer flavors!
I am not a big fan of polenta and fresh corn is only available imported here (the corn we grow is for cattle feed only?), but I do like this idea of double corn.
Thank you Stefan!
I was proved wrong, as I did find fresh Dutch corn soon after and tonight I created a new dish using the idea of corn with polenta that was very tasty. https://stefangourmet.wordpress.com/2014/08/28/double-corn-polenta-with-ham-and-pickled-chipotles/
Someone finally got privy to how awesome corn is in Holland – and its in abundance! Got so excited as it reminded me of a summer in Indiana. Congrats to your daughter!
Thank you so much!!!
Oh Em Gee. Fresh corn to make polenta???!!! This looks amazing. I must try this!!!
It’s very good! (If you love corn flavors!!!)
Delicious!! Love it :)
Just like you, it seems, I really like playing around with both polenta/grits and risotto!!!
Mmm…this looks like a great way to use fresh corn. I love polenta, but I’ve never tried adding fresh corn – I’ll have to try it before the summer is over!
Thanks! It’s really good, especially if you love corn!!!