Ingredients
7cupswater
kosher salt
1cupground yellow cornmeal,fine stone
1cupground yellow cornmeal,coarse stone
1cupfresh corn kernels,(from 2 ears of corn)
6tbspunsalted butter
1cupparmesan cheese,(3 oz), freshly grated
freshly ground pepper
4tbspextra virgin olive oil
Preparation
Lightly oil a 9×5-inch glass loaf pan.
In a large saucepan, bring the water to a boil. Add a large pinch of salt, then slowly add the fine and coarse cornmeal by handfuls, whisking constantly.
Cook the polenta over low heat, whisking vigorously and often, for about 45 minutes, until thickened and no longer gritty.
In a small saucepan of boiling salted water, cook the corn for about 3 minutes, until tender. Drain.
Stir the corn into the polenta, followed by 2 tablespoons of the butter and all of the Parmesan. Season with salt and pepper. Scrape the polenta into the prepared loaf pan and smooth the surface.
Cover with plastic wrap and let cool to room temperature, then refrigerate overnight.
Cut the polenta into 8 thick slices.
In each of 2 large, nonstick skillets, melt 2 tablespoons of the remaining butter in 2 tablespoons of the olive oil. Add 4 polenta slices to each skillet and cook for about 5 minutes, over moderate heat until browned on the bottom.
Using a spatula, scrape the slices from the bottom of the skillets and flip them. Cook for about 5 minutes longer, until browned on the second side.
Serve the fried polenta at once, and enjoy!
