Creamy Maple Polenta Succotash
The photo doesn’t look like much and the name might remind you of Sylvester from Looney Toons, but if creamed corn is your thing, this is your Holy Grail. Succotash is truly an American dish if there ever was one. Its roots go back to a time before the Pilgrims had the first Thanksgiving. Beans
(or 1/2 tsp regular salt)
corn milk corn
ears removed from the cob along with any " " from the (about 2 cups)
Add the milk, salt, maple syrup, sage and pepper to a sauce pan and heat over medium heat until simmering. Add the polenta and stir continuously until it starts to thicken, about 10 minutes.
Turn down the heat to medium low and add the corn. Cook stirring regularly until the polenta is no longer soupy but not too firm about 10-15 minutes. Add the beans and cook for a few more minutes until the beans are bright green.
Remove from heat and taste, adjusting salt and pepper as needed then stir in the cream. Serve while hot.