Toasted Corn Polenta with Fontina Cheese
A deliciously comforting side dish of creamy polenta laden with kernels of caramelized toasted corn and fontina cheese.
2 tablespoons olive oil
2 cups fresh corn kernels
4 cups water
1 teaspoon kosher salt
1 cup stone-ground yellow cornmeal
1 tablespoon unsalted butter, at room temperature
1/4 to 1/2 cup light or heavy cream
1 cup grated fontina cheese (or use Swiss cheese)
- Place a large skillet over medium-high heat and when it's hot, add the oil. Add the corn kernels and cook until they are evenly browned and just beginning to caramelize, about 6 minutes. Set aside.
- Place the water and salt in a medium-size saucepan and bring to a boil over high heat. Gradually pour in the cornmeal, whisking all the while. When the mixture begins to bubble reduce the heat to medium-low and cook, stirring until the cornmeal begins to thicken, about 10 to 15 minutes.
- Slowly whisk in the butter, cream, fontina cheese, and reserved toasted corn kernels. Continue cooking until the polenta just begins to pull away from the sides of the pan, about 3 to 5 minutes. Serve immediately.
Makes 8 servings.