polenta recipe

Native Sweet Corn Polenta
Verrill Farm
Concord, MA


4 Tbs unsalted butter
1 cup diced leeks, washed well
2 cups fresh corn kernels
2 cups whole milk
3 cups chicken broth
1 cup corn meal
3 Tbs grated parmesan cheese
salt & pepper to taste

Toss corn kernels in 1 Tbs corn oil and roast on a baking sheet at 400 degrees for 20 mins.
Cool.
Melt 2 Tbs of the butter in a medium saucepan over medium heat. Saute diced leeks 2-3 minutes, the add the roasted corn and cook 2 minutes. Add milk and broth and bring to a simmer. Slowly stream the corn meal in, whisking constantly to prevent lumps. When all corn meal has been added, lower the heat and stir constantly 4-5 minutes until corn meal is smooth and not grainy. Add remaining butter and the parmesan and cook 4-5 minutes longer.



(K, I think all the dairy might be a problem for the kids unless their allergies have changed or you have substitutes?)

polenta recipe

Native Sweet Corn Polenta
Verrill Farm
Concord, MA


4 Tbs unsalted butter
1 cup diced leeks, washed well
2 cups fresh corn kernels
2 cups whole milk
3 cups chicken broth
1 cup corn meal
3 Tbs grated parmesan cheese
salt & pepper to taste

Toss corn kernels in 1 Tbs corn oil and roast on a baking sheet at 400 degrees for 20 mins.
Cool.
Melt 2 Tbs of the butter in a medium saucepan over medium heat. Saute diced leeks 2-3 minutes, the add the roasted corn and cook 2 minutes. Add milk and broth and bring to a simmer. Slowly stream the corn meal in, whisking constantly to prevent lumps. When all corn meal has been added, lower the heat and stir constantly 4-5 minutes until corn meal is smooth and not grainy. Add remaining butter and the parmesan and cook 4-5 minutes longer.



(K, I think all the dairy might be a problem for the kids unless their allergies have changed or you have substitutes?)