Two-Corn Polenta

I hope you are not sick of corn yet, because it is quite evident, I am not. I stocked up at the market this week, because it is my last ditch attempt to hold on to summer.

Yes, I am getting desperate.

I still have two more ears in my fridge and if my husband gets his way, I will be cooking this dish every night until we go away. I can’t say I am against this idea. With a cheesy, mashed-potato-like consistency, this polenta is definitely a new house favorite.

Two-Corn Polenta
serves 4

1 T olive oil
2 T butter
1 large garlic cloves 1 med onion
4 ears corn, husked
3 c water
1/2 c cornmeal
2 t salt
1/2 t pepper
1 c shredded asiago cheese
1/8 c fresh basil leaves, chopped

In a large saucepan, heat olive oil and butter over medium heat. Add garlic and onion and sauté 5-7 minutes, until onion is translucent. With a serrated knife, cut corn kernels off ear, directly into the pan. Stirring, sauté 3 minutes. Add water, cornmeal, salt and pepper. Bring to a boil and reduce heat to a low simmer. Cook, stirring often, 30 minutes. Turn off heat, and stir in asaigo and basil.