How to Make Fresh "Polenta" from Corn on the Cob

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Hot, stick-to-your-ribs polenta is something you might typically eat in colder months, perhaps topped with some kind of hearty ragu or fried in squares and sprinkled with parmesan cheese. In the summertime months, polenta takes on a new form for us as we swap out the boxed stuff for fresh corn polenta, made straight from the cob. It's simple really -- the juicy corn kernels are cut from the cob, simmered with a bit of water, then puréed and cooked until the mixture thickens. What you get is a delicious and easy blank slate for adding whatever herbs, cheeses, and mix-ins your heart desires.
Once you try your hand at fresh corn polenta, you might never want to make it from a box ever again. The corn flavor really permeates the dish when you make it this way, and it's even discernible thorugh whatever polenta toppings you decide to use. Here's how it's done:
1. Remove the husk and silk from the corn and slice the kernels of the cob, about 6 large ears of corn for 4 servings.
2. In a medium saucepan, barely cover the kernels with water, and simmer for about 10 to 12 minutes.
3. Transfer the corn to a food processor, reserving the cooking liquid. Blend until the kernels break down, using some of the cooking liquid as needed if the mixture looks too dry. You can also purée 3/4 of the corn and then stir in the rest of the kernels later if you want more texture.
4. Transfer the mixture back to the pan with the cooking liquid and cook over medium heat for 10 to 15 minutes, while stirring, until the mixture thickens to a porridge-like consistency. Add a pat of butter for a creamier polenta.
5. Season with salt and pepper and stir in whatever flavors your heart desires. Perhaps a a dab of harissa paste with some feta cheese or a handful of toasted hazelnuts with some maple syrup for a breakfast version. Once you add your mix-ins, cook for another 2 minutes until the flavors are combined.
6. Choose appropriate toppings, sautéed greens plus a poached egg is an especially delicous combination.
Alternative method: You could also grate the kernels off the cob into a bowl. Add the grated kernels with acquired juices directly to the pan with some butter and cook for about 5 minutes before adding desired mix-ins.
Need some polenta topping inspiration? Look no further