Corn Three Ways

It is the perfect season for corn, or how we traditionally think of enjoying it in America.  During summer, at a barbecue, made on the grill or cut off the cob into a cold, crisp salad.  For a twist on grilling some, and to “kick it up a notch” as Emeril would say, clean each ear of corn and spread butter (dairy or vegan) on the kernels.  Then sprinkle Old Bay seasoning atop the butter, using more or less as you prefer, and wrap in silver foil.  Cook that right on your grill, in the foil, until tender.

Grits are another way to enjoy your corn.  Simply put, grits are a Southern staple made from boiling coarsely ground corn kernels in water or milk.  As the weather cools, this is a low fat, healthy way to start your morning, and you can top it with some salt and pepper to taste, or some maple syrup if you prefer something sweeter.Polenta is a third option.  This traditional Italian dish is a paste or dough made from cornmeal that can then either be fried or baked.  Since this is usually for lunch or dinner, it can be topped with marinara sauce, sautéed onions  and mushrooms, or you can bake non-dairy cheese (I love Daiya mozzarella with a little sauce) right on top.  It can be eaten as a side dish or, with enough accompaniments, as a hearty entrée.To make an authentic recipe, courtesy of Giada De Laurentiis, bring 6 cups of water to boil in a heavy large saucepan.  Add 2 teaspoons of salt.  Gradually whisk in the cornmeal.  Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.  Turn off the heat.Add 3 tablespoons of unsalted (vegan) butter and stir until melted.