Sweet Corn Polenta with Forest Mushrooms

40 min |

4 Servings

Ingredients

Corn Stock

5-6 ears of corn on the cob, husk removed
1 Litre no salt vegetable or no salt chicken stock
1 cup water

Corn Pudding

2 cups corn kernels
¼ cup water

Mushrooms

2 tbsp olive oil
2 cups assorted mushrooms
2 tbsp minced shallots
½ tsp chopped thyme
1 tbsp butter
Salt and pepper to taste

Polenta

2 tbsp olive oil
½ cup white onion, finely minced
1 bottle Kronenbourg 1664 Blanc
4 cups of corn stock
¾ cup cornmeal
2 tsp kosher salt
2 cups remaining corn kernels
½ cup mascarpone cheese (optional)
½ cup finely grated Parmigiano Reggiano
1 tbsp each, chopped tarragon, parsley and chives
1 cup corn pudding

By Matthew Stowe

Elevate your next rendezvous with this delicious Sweet Corn Polenta served straight out of a beautiful Le Creuset cocotte! Using a combination of cobs, husks, and kernels, this recipe is the perfect balance of sweetness with citrus notes from Kronenbourg 1664 Blanc beer. Served with roasted mushrooms for some added earthiness, this recipe is the perfect dish to impress your partner on your next date night.

Ingredients

Corn Stock

5-6 ears of corn on the cob, husk removed
1 Litre no salt vegetable or no salt chicken stock
1 cup water

Corn Pudding

2 cups corn kernels
¼ cup water

Mushrooms

2 tbsp olive oil
2 cups assorted mushrooms
2 tbsp minced shallots
½ tsp chopped thyme
1 tbsp butter
Salt and pepper to taste

Polenta

2 tbsp olive oil
½ cup white onion, finely minced
1 bottle Kronenbourg 1664 Blanc
4 cups of corn stock
¾ cup cornmeal
2 tsp kosher salt
2 cups remaining corn kernels
½ cup mascarpone cheese (optional)
½ cup finely grated Parmigiano Reggiano
1 tbsp each, chopped tarragon, parsley and chives
1 cup corn pudding

Instructions

For the Corn Stock

Step 1

Using a chef’s knife, cut corn kernels of all the ears of corn, place the kernels into a bowl and set aside.

Step 2

Cut the cobs in half and set aside.

Step 3

Combine the stock, water and cobs in a saucepot and bring to a simmer.

Step 4

Reduce heat to low and cook for 45 minutes.

Step 5

Strain through a fine-mesh sieve and set aside.

For the Corn Pudding

Step 6

Combine ¼ cup of water and 2 cups of fresh corn kernels in a blender.

Step 7

Blend on high speed for 2 full minutes.

Step 8

Strain mixture into a saucepot through a fine strainer. Discard any solids left in the strainer.

Step 9

Heat corn liquid over medium heat, stirring constantly.

Step 10

Bring to a boil and continue to whisk for 1 minute until it has thickened.

Step 11

Transfer to a container and set aside in the refrigerator until ready to use.

For the Polenta

Step 12

In a large, heavy-bottomed saucepot, heat 2 tablespoons of olive oil over medium-high heat. Add onion and cook for 2-3 minutes until softened.

Step 13

Add the cornmeal and cook for another 2 minutes.

Step 14

Add Kronenbourg 1664 Blanc to the pot and simmer until reduced by 3/4.

Step 15

Add 4 cups of corn stock and bring to a simmer.

Step 16

Reduce heat to low and cook for 25-30 minutes, stirring every 5 minutes until the cornmeal is soft and fully cooked. If it is gritty or sandy, continue to cook until it’s not.

Step 17

Add the corn pudding, salt and corn kernels and cook for another 5-7 minutes. Remove from the heat and stir in mascarpone cheese, parmigiana and herbs. Set aside in the pot to keep hot while you cook the mushrooms.

For the Mushrooms

Step 18

Heat a frying pan over medium-high heat.

Step 19

Add oil and mushrooms and sauté for 3 minutes.

Step 20

Add shallots, butter and thyme and continue to cook for 2-3 minutes until shallots have softened and mushrooms are browned.

Step 21

Sprinkle mushrooms over the top of the polenta.

Step 22

Sprinkle herb garnishes over the top of the dish and serve.

Step 23

Arrange grilled bread on the serving board. Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy