Freshly ground only, please.
The best summer dinners highlight the seasonal produce at its finest, and this cacio e pepe fresh corn polenta is no different. Finely chopped sweet corn is simmered with butter and showered with cheese and black pepper for a light, vibrant take on classic Italian polenta that promises to bring those bright summer vibes to your dinner table every time you make it.
While standard creamy polenta consists of dry cornmeal simmered in a hefty dose of milk (and maybe cream!), this lighter version is 100% fresh sweet corn blitzed and then cooked down with just a little bit of butter and water to round it out. It’s delicious all on its own, but here I’m giving it a little extra personality by cacio-e-pepe-ing it: showering it with pecorino romano, parmesan, and a little freshly ground black pepper. I’ve also sautéed some additional whole corn kernels in butter to add textural contrast to the top- and another layer of corniness.
Some fresh corn preparations might allow for subbing frozen corn kernels, but this recipe really require fresh, cut-from-the-cob corn. Frozen or canned lacks the necessary starch to give the polenta that creaminess which makes this dish work- and the flavor won’t be nearly as good.
If you don’t have a food processor, I recommend grating the corn off the cob into a bowl using a box grater, or chopping it as finely as possible using a knife on the cutting board. I don’t recommend using a blender here. It’s important that the corn be as fine as possible, but you don’t want to completely puree it.
Enjoy!
Cacio e Pepe Fresh Corn Polenta
(Serves 4)
5 ears fresh sweet corn, divided
3 tbsp unsalted butter, divided
¾ tsp. kosher salt, divided, plus more as needed
1 tsp. freshly ground black pepper, divided, plus more for serving
1 oz. (½ cup) finely shredded Parmesan cheese, plus more for serving
1 oz. (½ cup) finely shredded pecorino Romano
Equipment: food processor (or box grater), large pan
Instructions
On a cutting board using a sharp knife, cut the kernels off 1 cob and set aside. Cut the kernels off remaining cobs and transfer to a food processor. Pulse until finely chopped but not totally pureed.
In a large pan, melt 1 tablespoon butter over medium heat. Add reserved corn kernels and ¼ teaspoon kosher salt and cook, tossing, until bright yellow and cooked through, 1-2 minutes. Remove to a plate and set aside.
Return pan to medium heat and melt remaining butter. Add ½ teaspoon black pepper and cook until fragrant, about 30 seconds. Add processed corn, ½ teaspoon salt, and ½ cup water and cook, stirring occasionally, until thickened, 3-4 minutes. Stir in pecorino Romano, Parmesan, and remaining 1/2 teaspoon black pepper and cook until cheese is melted. Taste and season with additional ¼ teaspoon salt as needed.
Serve topped with buttery corn, additional Parmesan, and black pepper as desired.
Originally posted August 18, 2024.
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