This Month's Recipe...

September – Buttered Sweetcorn and Grilled Polenta

From page 109 of Kitchenella

Sweet canary-yellow slabs made from dried maize, with a side dish of the fresh stuff. Rather conceptual, in a way, but comfort food of the highest order and, in later summer when corn cobs are cheap as chips, good value, healthy food.

Serves 4 (with polenta leftovers)

For the polenta:
1.8 litres water – exactly
2 teaspoons salt
225g coarse-ground polenta meal

4 corn-on-the-cob
4 tablespoons butter
salt and black pepper
a handful of chopped parsley (optional)

Prepare the polenta in advance (it will keep for days in the fridge). Bring the water to the boil in a large pan, add the salt then slowly pour in the polenta meal as you stir with a whisk. Bring back to the boil, still stirring, then slowly whisk as it thickens.

Cover and simmer for about 40 minutes, whisking from time to time. It will become thick but not solid. Dampen the inside of a loaf tin (about 20-25cm in length) with water then pour the cooked polenta into it. Leave to cool completely – it will set firm so you can cut slices from it for the grill.

Boil the corn-on-the-cob in water for about 5 minutes, then drain. Put 1 tablespoon butter in a grill pan and brown the corn cobs in places. Remove and use a knife to cut away the kernels. Put the kernels in a pan with the rest of the butter, season with salt and pepper and heat gently. Stir in the parsley and keep them warm.

Turn the cooked polenta 'loaf' out onto a board and cut 4 thick slices (of about 1.5cm). Wipe the grill pan until the butter is removed then grill the polenta for about 5 minutes either side over a high heat. Remove from the grill and put on a serving dish. Spoon over the buttered corn kernels and serve.

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monthly recipe

September – Buttered Sweetcorn and Grilled Polenta

Comfort food of the highest order and, in later summer when corn cobs are cheap as chips, good value, healthy food.

read more >>