What's in Season in New Jersey in Summer - Corn
Don’t let the season slip by without eating your fill.
Ingredients
- 3 cups vegetable or chicken broth or stock
- ½ cup heavy cream
- 1 teaspoon kosher salt
- 1 cup finely ground cornmeal or instant polenta
- 2 cups Jersey Fresh corn kernels
- 1 tablespoon butter
- 2 tablespoons mascarpone
- ¼ cup Jersey Fresh basil, chiffonade
Preparation
Salt and pepper
Parmesan cheese for garnish
Bring broth or stock, cream, and salt to boil in medium saucepan. Gradually whisk in cornmeal or polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil.
Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and mascarpone and season to taste with salt and pepper.
Serve hot and top with basil and Parmesan.
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