Comments on: Creamy Corn Polenta

By: Short Rib and Cremini Ragu | Nourish Network

Short Rib and Cremini Ragu | Nourish Network — Fri, 08 Oct 2010 17:18:40 +0000

[...] an incredible richness. This ragu can be served two ways: with the rib portions intact over our Creamy Corn Polenta, or you can remove the ribs from the sauce, and once cool enough to handle, shred the meat, [...]

By: Lia Huber

Lia Huber — Thu, 01 Oct 2009 03:04:26 +0000

I’ve tried that before and found it to lend a bit of sweetness and flavor, but there wasn’t a whole lot of body to it. This “milk” that comes from pureeing the actual kernels is much more concentrated and, yes, higher in starch content. Not sure how the varietals in CA versus MA compare . . . it would be an interesting taste test!

By: ldgourmet

ldgourmet — Wed, 30 Sep 2009 19:00:33 +0000

Lia, would you make corn broth from the cobs rather than using water? I love to do that for soups like chowders and bisques. Our corn here is very sweet, I think California might have more starchy varieties. I tought our friend Celine (Freshman at MIT) how to shuck and microwave fresh corn on the cob. She’s from Bakersfield so this sweet corn is a revelation to her!