Embark on a culinary journey of making polenta from fresh corn - a simple, easy, and undeniably delicious process. While it requires patience, I assure you the result, the golden, creamy polenta, is a reward worth waiting for. As a hearty main course or a delectable side dish, polenta promises to delight your taste buds. Now, close your eyes and imagine yourself nestled in a picturesque farmhouse amid endless fields in Northern Italy. As you return from the fields, the morning sun casts a golden hue over the landscape, clutching freshly picked corn cobs and Cremini mushrooms. With a deep breath, let's begin a culinary adventure celebrating fresh ingredients' simplicity and richness. I invite you to join me in the kitchen. Are you ready to create something delicious together?
Before we begin, ensure you have the essential tool: a food processor or hand blender. These tools are necessary to bring this recipe to life.
Tips:
- You may use any mushroom you like. I prefer cremini mushrooms because they have a more profound and richer taste.
- Remove as much corn silk as possible when peeling the corn cobs to ensure a smooth and creamy polenta.
- Remember to use a low flame when cooking the polenta and stir continuously to prevent it from burning.
- Sometimes, it takes a while for the polenta to thicken up. The secret is patience.
- When the polenta cools down, it will thicken up more, so try serving it while still warm.