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| Polenta with Fresh Corn August, 2005 Serves 4–6 / There’s nothing quite like late-summer corn. This dish is a favorite with children because of its creamy mashed potato consistency. 1 cup white corn grits 2 cups reduced-fat (2 percent) or whole milk 2 cups water 1/4 teaspoon sea salt 3 ears fresh corn, kernels removed Butter (optional) Chopped fresh parsley, for garnish 1. In a medium saucepan, combine grits, milk, water, and salt and bring to a boil. Reduce heat, cover, and cook, stirring occasionally, until grits become soft and creamy, about 5 minutes. Add more water if the mixture becomes too thick. Remove from heat. 2. Stir corn kernels into the cooked grits. Cover and let stand to allow heat to cook the fresh corn. Just before serving add butter, if desired, and sprinkle with parsley. PER SERVING: 268 cal, 12% fat cal, 4g fat, 2g sat fat, 11mg chol, 9g protein, 51g carb, 7g fiber, 208mg sodium |