Crop Notes:

  • Roasting the corn before introducing it to the polenta requires a full-flavored corn with a medium to large kernel. We recommend our popular Providence or Cameo varieties.
  • Fresh or uncured onions offer a sweeter, more subtle flavor that complements the corn. Traditional cured onions will have a stronger, more pronounced flavor.

Roasted corn
1 1/2 to 2 cups corn kernels, about 2 medium ears
1/4 tsp. sea salt
1/4 tsp. smoked paprika
1/4 tsp. cumin
Pinch of black pepper
1 Tbsp. olive oil

1 Tbsp. butter
1 Tbsp. extra virgin olive oil
1/2 lb. sweet onions, about 3 small or 2 medium onions, cut in half and sliced thin
1/2 tsp. sea salt
1/8 tsp. black pepper
1 Tbsp. mixed herbs such as thyme, rosemary and summer savory, chopped
1 cup coarse cornmeal
4 cups vegetable stock or water

Preheat oven to 350°.
Combine all Roasted corn ingredients and spread them out on a parchment-lined baking sheet.
Roast 10-12 minutes, until corn begins to caramelize and turn a medium brown. Remove from oven and set aside.
In a 6-quart pot, melt butter and olive oil over medium-high heat.
Add onions, salt, pepper and herbs.
Cook 8-10 minutes, until onions are soft.
Whisk in cornmeal and continue whisking until it is fully coated with the hot oil mixture.
Slowly whisk in stock or water and continue whisking over medium heat until smooth.
Bring to a boil, reduce heat to low and cook, stirring regularly, for 18-20 minutes until thoroughly smooth.
Fold in roasted corn.

Alternative 1: Blue Cheese and Spinach
In place of corn, fold 1/4 lb. crumbled blue cheese—we like Great Hill Blue from Marion—and 1 cup clean, coarsely chopped fresh spinach leaves into hot baked polenta. Let stand 5 minutes and serve.

Alternative 2: Mushroom and Leek
Add 1/2 lb. chopped mushrooms and 2 diced leeks (white parts only) to onions and herbs. Continue to cook according to the directions. Let stand up to 5 minutes and serve.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.