Polenta from Fresh Corn

Sometimes a recipe has to be well timed. I come across dozens of recipes daily. I pin a handful of them to make later. If something especially strikes me, I’ll pin it to the “Dinner This Week” board which I consult when writing my grocery list. This recipe reached out through the Internet and screamed “make me right now” very conveniently on Tuesday morning. My local farmers’ market is Tuesday afternoon, so I carefully collected corn, tomatoes and eggplant along with my usual haul of eggs, peaches, strawberries and sourdough bread. Yotam Ottolenghi wrote Plenty, a book which I … Continue reading