Gwyneth Paltrow Cooking Series #12: Polenta with CornKelsey Banfield
The nice thing about Gwyneth Paltrow’s book is that it is chock full of healthy, light side dishes. I like the way she riffs on common side dishes like polenta, punching them up with vegetables and herbs. This was a fun one to make beacuse we LOVE polenta in our house. Adding corn to it didn’t seem like a particularly unusual idea, but it was a great idea for this time of year. I tend to use milk instead of cream in our polenta to keep it lighter and I appreciate that Paltrow does the same. That it what keeps it a feasible side dish instead of a calorie-fest. Of course, as luck would have it I was fresh out of chives so I sprinkled in some parsley instead. This is an excellent everyday family side dish.
Polenta with Corn
adapted from My Father’s Daughter
4 cups water
1 cup polenta
Kernels from one ear of fresh corn
3/4 cup milk
1/4 cup heavy cream
1. Bring the water to a boil over medium heat and pour in the polenta. Allow it to simmer until cooked as directed on the package.
2. Stir in the corn, milk, cream, salt and pepper and allow it to cook for two more minutes. Remove and serve!