Fresh Corn Polenta

• 8 ears of Fresh Sweet Corn
• 3 tbsp extra virgin olive oil
• 1/4 tsp turmeric

FOR SERVING:

• 2 ears of Fresh from Florida corn
• 5 tbsp extra virgin olive oil
• Kosher salt
• 4 tbsp Butter
• 12 fresh sage leaves
• Maldon Salt

Over a large bowl with a chef’s knife, remove the kernels from the corn. Use the blunt edge of the knife toe firmly scrape down over the cob and press out any corn “milk” and collect in the bowl. Add the corn kernels and corn milk to a food processor and puree until smooth, about 30 seconds.

In a medium sauce pan over medium heat, add 3 TBS extra virgin olive oil. Add the turmeric followed by the pureed corn mixture. Gently cook for 5-7 minutes or until the mixture has cooked through and thickened slightly. Taste and season with salt.

Serve with toasted corn kernels, a light dressing of brown butter, fried sage leaves and sprinkling of Maldon salt.

For the toasted corn kernels:

In a medium pan, heat 1 tbsp Olive Oil over medium high heat and add corn kernels. Toast for 4-5 minutes until exterior has caramelized and is a beautiful amber color.

For the brown butter:

Place 4 tbsp butter in a small pan over medium high heat. Melt the butter and gently shift the pan back and forth on the burner to agitate the melted butter. The butter will begin to bubble.

Slowly the bubbles will subside and the butter color will turn from the color of hay to a light amber brown. Watch for this color change. Also use your nose to recognize a sweet, caramel aroma coming from the butter. Do not stop moving the pan until you pull it from the heat.

Drizzle on top of Fresh Polenta and store the remaining brown butter in the fridge. It will resolidify and you can easily warm and melt it again.

For the Fried Sage Leaves:

In a small pan, over medium high heat, heat extra virgin olive oil. Add sage leaves in batches of 4 and gently fry for 15-30 seconds until the color becomes a richer green, but not brown. Remove and place on a paper towel to wick excess oil. Sprinkle with Maldon salt.

Recipe developed by Chef Anna Rossi @annarossiofficial