Polenta with Fresh Corn

• 4 cups water
• 2 1/2 teaspoons salt
• 1 cup coarse-ground polenta
• 2 ears fresh corn
• 3 tablespoons unsalted butter

1. In a heavy-bottomed pot, heat 4 cups water to boiling.
2. Add the salt and whisk in the polenta, adding it in a steady thin stream.
3. Turn down the heat and stir constantly until the polenta has thickened evenly.
4. Cook at a bare simmer, stirring occasionally, for about 1 hour, until the polenta appears glossy and creamy.
5. If the polenta gets too thick while cooking, add water to keep it a smooth, creamy consistency.
6. While the polenta cooks, prepare the fresh corn.
7. Husk the corn and pull off the cornsilk; rub the ears with a clean dish towel to remove any remaining cornsilk.
8. Cut the kernels from the cobs as directed on page 89.
9. Heat a saute pan over medium heat and add 2 tablespoons of the butter.
10. When the butter has melted, add the corn and cook for about 5 minutes, until the kernels appear translucent; take care not to let it brown.
11. When the polenta is cooked, turn off the heat and stir in the cooked corn and remaining 1 tablespoon butter.
12. Cover the pot to keep the polenta warm until ready to serve, or spread it out on a rimmed baking sheet or pan to cool and set up.

water, salt, coarseground polenta, corn, unsalted butter

Taken from www.epicurious.com/recipes/food/views/polenta-with-fresh-corn-387383 (may not work)