Fresh corn kernels are cut from the cob and pureed until smooth, then squeezed through cheesecloth to extract silky corn milk, brightened with lemon juice and a pinch of white pepper.
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Remove corn kernels from cob.
Puree corn kernels in VitaMix until smooth.
Transfer puree to strainer lined with moistened double layer of cheesecloth. Squeeze 'corn milk' through cheesecloth.
Transfer 'corn milk' to 2 1/2 quart pot, and for 5-10 minutes , stirring constantly, until desired nappé consistency is achieved.
Whisk in lemon juice, and season to taste with salt and pepper.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
