This recipe can be used for either soft or hard polenta. Makes about 6 portions.
Ingredients
2 quarts water
2 teaspoons salt
2 cups coarse ground polenta
4 tablespoons butter
1 cup diced yellow onions
3 cups fresh corn kernels
1/2 cup chopped scallions
1 cup grated parmesan
Freshly ground pepper
Directions
In a heavy bottomed pot, bring the water and salt to a boil. In a steady stream, whisk in the polenta, then turn the heat down to low. Whisk regularly until the polenta begins to thicken, then stir every five minutes or so.
Meanwhile, heat 1 tablespoon of the butter in a saute pan and cook the onions until tender, about 10 minutes. Add the corn and a pinch of salt, and cook another 5 minutes. Set aside.
If making hard polenta, butter an 8 1/2-by-11-inch baking pan.
After an hour, when the polenta has begun to pull away from the sides, add the corn mixture, the remaining butter, the scallions, cheese and additional salt and pepper.
If making soft polenta, serve immediately (if the polenta has gotten too thick, whisk in 1 cup of very hot water). If making hard polenta, spread the mixture in the buttered baking pan and chill completely until ready to use.
Hard polenta can be either baked, pan-fried or deep-fried. If it is deep-fried or pan-fried, it should be floured first.
