Roasted Corn Polenta

 

6 ears local corn, shucked

extra virgin olive oil

kosher salt and freshly ground black pepper to taste

1 onion, coarsely chopped

2 ribs celery, coarsely chopped

2 C. heavy cream

1 C. cornmeal

2 T. unsalted butter

½ C. grated Parmigiano Reggiano

 

Preheat oven to 350°. Cut the corn kernels off the cob and spread them on a baking sheet tossed with olive oil and seasoned with salt. Roast about 10 minutes until golden brown in places.  Place the cobs in a pot with the onion and celery, cover with water, and bring to a simmer. Cook gently for about an hour to make a corn stock.  For the polenta, bring 2 C. of the corn stock and the heavy cream to a simmer. Slowly whisk in the corn meal. Cook 5 minutes, stirring continually. Cover and cook an additional 10 minutes stirring occasionally. To finish, fold in the roasted corn kernels, the butter, and grated Parmigiano. Season to taste with salt and pepper and serve with more Parmigiano grated over the top.