Ingredients
1 1/2 teaspoons salt
2 ears fresh corn, kernels removed
2 cups milk
1 cup quick-cooking polenta
4 tablespoons unsalted butter
1/4 teaspoon freshly ground pepper
Preparation
Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.
Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.
