Original recipe hails from La Toque, where they serve it with sautéed chanterelles. Yum.
For video guidance, check out this Instagram Story.
- 2 ears corn
- 2 teaspoons butter
- kosher salt
- grated Parmigiano Reggiano
- egg for poaching
- Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.
- Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
- Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: fresh, corn, polenta, parmesan, eggs, poached, summer