Whether creamed, solid, cut into triangles or fried, polenta is something we think of in cooler weather, when standing at the stove and stirring for 20 minutes seems appealing. But polenta pairs perfectly with many summer foods, and here are some ways to enjoy it without cursing the weather.
One of the joys of enjoying polenta in the summer, when sauces and toppings are lighter, is the flavor of the corn that shines through in all our dishes today. With this in mind, it’s important to check the freshness of your polenta. If it’s been sitting around for a few years, we recommend composting it and getting a new one.
For best flavor, use polenta within a few months of purchase. Storing it in the freezer is convenient, but always store it in its original packaging in a plastic bag, as corn kernels tend to absorb unwanted flavors.
When buying polenta, avoid the “quick” variety, which doesn’t have the appealing texture of polenta cooked from scratch, and avoid pre-cooked, pre-seasoned polenta in tubes, both because they’re more expensive and because they taste better when made at home.
With prices of almost all foods rising, polenta is still inexpensive. I recommend two brands: Guisto’s, usually sold in bulk at stores like Andy’s and Oliver’s, and Golden Pheasant, which has a distinctive white, red and yellow package. There are other great polenta options out there, including locally grown, but they come in limited quantities and you don’t want to risk selling out. For locally grown polenta, check out FarmTrails at farmtrails.org or your local farmers market, farm stands or locally owned supermarkets.
Summer Polenta with Fresh Corn and Red Pepper Butter
Serves 6-8
This is not a tart, nor is it a creamy polenta. It’s closer to a gratin, but that’s a bit of a stretch.
1 tablespoon kosher salt, plus more if needed
2 cups coarsely ground polenta
4 ounces butter, at room temperature
4 peeled and seeded red peppers
3 cloves of garlic (minced)
Black pepper in a mill
2 ears of corn (kernels cut from the cob)
3 ounces grated Bella Dry Jack cheese or similar cheese
1/2 cup fresh chopped Italian parsley leaves
Bring 8 cups water to a boil in a medium saucepan over high heat with 1 tablespoon salt. Once the water is boiling, stir in one direction with a long-handled whisk to create a whirlpool. Pour the polenta into the whirlpool and continue stirring in one direction, while stirring, until the mixture thickens. Reduce the heat and simmer gently, stirring occasionally to prevent the polenta from clumping or burning, until it is completely tender.
While the polenta is simmering, make the red pepper butter. To do this, place the butter in a mixing bowl. Chop 1 bell pepper as finely as possible and mash it until it becomes a puree, then use a fork to mix it into the butter until it is smooth. Add half the garlic, season with salt and blend until smooth (or you can make this in a food processor).
Slice remaining pepper into medium julienne, transfer to a small bowl, add remaining garlic and set aside.
Grease the inside of a 2-quart loaf pan, baking dish, or decorative mold with a little butter, reserving the rest.
When the polenta is almost tender, add the corn, cheese, and half the parsley. Stir and cook for 3 to 4 minutes, then taste and add salt and a few shakes of black pepper. Stir in half the reserved butter.
Pour half the polenta into the loaf tin, spread the peppers over the surface and top with the remaining polenta.
Cover and let sit until polenta is set, about 30 minutes. (If making ahead, cover polenta and refrigerate at this point. Remove from refrigerator 1 hour before serving. Allow to come to room temperature, then place on center rack of 325 degree oven for 20 minutes.)
Quickly invert the polenta onto a plate, drizzle with the remaining butter and sprinkle with the remaining parsley. Serve immediately.
Polenta tart with tomato and basil mayonnaise
Serves about 6
I make this tart often once the first local tomatoes (usually Early Girl, harvested from multiple farms) are ripe, as it’s one of my favorite ways to enjoy summer tomatoes. I like to make it in a tart pan with a removable bottom, so you can arrange the tart on the table before cutting it, which makes it really pretty.
1/2 cup polenta
3 tablespoons butter
Kosher salt
¼ cup all-purpose flour
4 medium ripe tomatoes, peeled (see note below)
1 cup basil leaves (lightly packed)
