I'm in love with corn right now and could eat it every day. I saw a recipe in Bon Appetit that combined polenta with fresh corn. I had leftover summer vegetable casserole and chicken and thought the polenta would be good with the leftovers.
It was comfort food and very like grits. Abigail said she would eat the leftovers for breakfast with eggs.
Polenta with fresh corn my way
5 cups chicken stock and water
1 cup polenta
1 1/2 teaspoons kosher salt
1 teaspoon sugar
fresh corn kernels (cut from about 2 large ears)
1/2 cup goat cheese
1/2 freshly grated Parmesan cheese
Bring 5 cups stock and water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 1/2 teaspoons salt and sugar. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, whisking often and adjusting heat to maintain gentle simmer, 25 to 30 minutes. Add corn kernels and cook, stirring constantly, until corn is tender, about 5 minutes. Mix in goat and Parmesan cheeses. Season polenta to taste with salt and pepper.