serves 4 to 6, as a side dish
New World corn laid down roots in Greece hundreds of years ago, mainly in the north, where it is still an important crop. This recipe is inspired by the old polenta-type dishes traditionally made in the northwestern mountain reaches of the Greek mainland. I transformed it into something a little more contemporary by using fresh corn instead of cornmeal. It pairs beautifully with vegetable casseroles such as Eleni’s Ikarian Skillet Soufico, as well as with meat dishes such as My Son’s Favorite Beef Stew. You can also make the polenta with frozen corn on the cob, thawed to room temperature, of course.
6 fresh ears corn, husked, silks removed (see Note)
3 tablespoons butter, plus more as needed
⅔ cup (100 g) crumbled Greek feta
Salt and freshly ground black pepper
Set a box grater directly in a medium saucepan or deep skillet. Grate the corn on the large holes of the grater into the pan (you want to capture all the corn milk, which is very sweet and starchy and will help the polenta thicken nicely).
Cover and cook over low heat for about 5 minutes, until the mixture becomes thick and creamy. Whisk in the butter, feta, a pinch of salt, if desired, and a little black pepper. Cook, whisking, until the mixture is very creamy, another 5 to 7 minutes. Remove and serve.
NOTE: You can save the corn silk, dry it on a plate in the kitchen, and submerge it in boiling water for a few minutes, then strain and discard, to make a natural infusion said to be very beneficial for many ailments, from kidney stones and bladder infections to high blood pressure and cholesterol.