BREAKFAST- Fresh corn polenta

Fresh corn on the cob 

Grating the corn kernels

Parmigiana reggiano

Mise en place - French for everything set-up in its place.

That's an Italian chicken sausage-minimally processed and without pork casings.

Yum!  Breakfast.


* 4 ears of corn
* 2 tsp. Butter
* Sea salt
* Grated parmigiana reggiano (opt.)


1) Clean the corn, removing all husks and threads.  Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater.  You will have a very wet coarse pulpy mixture.

2) Melt the butter in a small saucepan over medium heat.  Add the grated corn and season with a good pinch of salt.  Simmer over low heat, stirring to prevent browning, for about 3 minutes.  The mixture is ready when it just begins to thicken and set.

3) Top with some grated Parmigiana Reggiano and/or a poached egg or omelet as you see above. 

Note: Although fresh is better, I've also tried this with frozen corn, and it worked really well too (just place frozen corn into a food processor and process until the corn kernels are nicely ground up and cook the same as above).

adapt. from:  Alexandracooks.com

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