Categories: Sides
Ingredients
- 2 tsp butter
- 1 tsp olive oil
- 1 1/2 cups frozen corn kernels, thawed
- 3/4 tsp salt
- Pinch cayenne pepper
- 1 garlic clove, pressed
- 2 1/2 cups water
- 1/2 cup polenta or coarsely ground cornmeal
Directions
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Melt 1 tsp butter with oil in a saucepan over medium-low heat. Cook 1 cup corn, 1/4 tsp salt, and cayenne, stirring occasionally, until corn is glossy and golden and butter and oil are absorbed, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
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Stir in 2 cups water, increase heat to medium, and bring to a simmer. Whisk in polenta and remaining 1/2 cup water, then simmer until water is completely absorbed and polenta is thick but slightly runny, about 20 minutes. Stir in remaining tsp butter, remaining 1/2 cup corn, and remaining 1/2 tsp salt and cook 10 minutes more.