Creamy polenta with fresh leeks and corn
2 cups whole milk
2 cups medium grind cornmeal salt and pepper
2 tablespoons unsalted butter
3 leeks, white and light green parts only, halved lengthwise and sliced thin
2 ears corn kernels removed from cobs
2 tablespoon chopped fresh basil
½ cup mascarpone cheese
½ cup grated parmesan cheese
- Whisk milk, water, cornmeal, 1 teaspoon salt, and ½ teaspoon pepper in large microwave – safe bowl. Cover with plastic wrap and microwave on high power until cornmeal is thick and creamy, 15 to 22 minutes, whisking cornmeal and replacing wrap halfway through cooking.
- Meanwhile, melt butter in large saucepan over medium heat. Add leeks and corn and cook until softened, about 6 minutes. Transfer half leek corn mixture to bowl with basil. Cover to keep warm.
- Stir microwaved polenta into saucepan with remaining leeks and corn. Whisk in mascarpone and parmesan cheese. Simmer over medium heat until creamy and mascarpone is heated through about 1 minutes. Season with salt and pepper. Divide polenta among individual bowls and top with reserved leek corn mixture. Serve.