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Goat Cheese Polenta with Fresh Corn

Blanch or grill 2 ears of corn and cut kernels from cob. Bring 4 1/2 cups of water to a boil, slowly add 1³/₄ cups instant polenta, salt and pepper and simmer until thick, about 5 minutes adding more water if needed. Whisk in 12 ounces goat cheese and fresh corn kernels. Garnish with chopped chives. Serves 4 to 6

From the New York Post, Chef Brad Farmerie, PUBLIC (210 Elizabeth St.)



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