Native Sweet Corn Polenta
  • 4 TB unsalted butter
  • 1 cup diced leeks, washed well
  • 2 cups fresh corn kernels
  • 2 cups whole milk
  • 3 cups chicken broth
  • 1 cup corn meal
  • 3 TB grated parmesan cheese
  • Salt & pepper to taste


Toss corn kernels in 1 TB corn oil and roast on baking sheet at 400 degrees for 20 min. Cool.

Melt the butter in a med. saucepan, over med. heat.

Saute diced leeks 2-3 minutes, add roasted corn and cook 2 minutes. Add milk and broth and bring to a simmer. Slowly stream the corn meal in, whisking constantly to prevent lumps. When all corn meal has been added, lower the heat and stir constantly 4-5 minutes until cornmeal is smooth and not grainy. Add remaining butter and parmesan and cook 4-5 minutes longer.