Ahhhhh it’s September (way to point out the obvious Julia) and I’m 100 percent pushing summer out the door like it ain’t no thang. Goodbye sweat stains in strange places, you have been anything but kind to me, and I blame you for my nonexistent dating life (kidding, I blame a ton of other stuff too, obviously. Nothing better than taking the blame off of oneself. Sleep better at night this way ;))
But here’s the wonderful thing about early fall weather: crops are still producing like rabbits and the produce on stands is almost 10 times sweeter than it was in June. So snag all the corn and ‘maters now while you still can, and make a TON of polenta, like this 😉 AND/or freeze away. Trust me, when you can whip out some delicious tomatoes in November at T-giving or whatever you do in November, you’ll be the talk of the town. Or the dinner table. Or honestly, noone will probably talk about you or the fact that your produce is MIND blowing, but you’ll have made a ton of tongues + bellies super happy.
Now, I wish I could say I had the bright idea of making fresh corn polenta all on my own, but I didn’t. A little while back (see my Eckerts post) I was invited to prepare a meat dish alongside plant based chef, photographer, writer, does a lot of other incredibly talented things as well, Sherrie owner/blogger at With Food & Love. She made this fresh corn polenta that literally blew minds that evening.
Though I firmly believe you can’t touch something that is already golden, like her recipe, I decided to take a spin on it myself to give it more of a comforting introduction to fall foods. I took fresh sweet corn and mixed it with some gritty corn meal creating a little more fullness and giving it that familiar grainy texture that you may be used to (tomato sauce served over polenta was definitely a summer and fall staple when I was young). A dish that gives you all the feels.
You can skip the fresh corn bit for ease, and use frozen sweet corn instead if that is all you have access to.
If for some reason you are unable to purchase burrata, ricotta cheese is a fine substitute. I would refrain from using mozzarella, unless your polenta is hot enough to melt some of the cheese. Creamy works best here.
Want to bring even more comfort to this dish? You can serve it with these summer beef braised short ribs OR try the winter version. Or you can literally throw any leftover meat or sauce that you have in your fridge that is about to expire. This dish is so incredibly versatile, making it a staple in my household.