Ingredients
2 tablespoons unsalted butter
1Ā 1/4 cups fresh corn (from about 2 ears)
2 teaspoons thyme leaves
1 recipe polenta (see page 97)
Kosher salt and freshly ground black pepper
Preparation
Heat a large sautƩ pan over medium heat for 1 minute. Add 2 tablespoons butter and, when it foams, add the corn. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper and sautƩ 3 to 4 minutes, until the corn is just cooked and tender. Stir the corn into the polenta right before serving.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright Ā© 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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