Corn is peaking. It is sweet, crisp, clean, and heady. We have been making a version of fresh polenta since we were introduced to the idea in 2009. The key, besides amazingly fresh corn, is the corn scraper. These days we heat the scraped corn in a pot until it begins to thicken. We add a generous seasoning of salt and a more than healthy dollop of butter. Tomorrow night we will be serving our fresh polenta at American Noodles, topped with a dollop of Nduja. I’ve never been able to leave well enough alone.
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