4 cups water
1 teaspoon kosher salt
1 sprig rosemary
1 cup cornmeal polenta
1 cup of fresh corn kernels (alternately, frozen corn may be used when fresh is not in season)
3/4 cup milk
3 tablespoons butter
1 cup Gruyère, shredded
Bring water, salt and rosemary to a boil in a medium saucepan.
Reduce heat to low and remove rosemary sprig.
Whisk in polenta.
Simmer for 15 to 20 minutes, until polenta is thickened; stir frequently.
Stir in fresh corn and milk.
Add butter and allow to melt into the polenta and incorporate.
Stir in the shredded cheese a bit at a time to melt thoroughly into the polenta.
1 pound sea scallops (original recipe called for fresh, but frozen are better suited to my geographical location)
Heat grill to
600 degrees. (We used charcoal for the added smokey flavor, but use gas,
if that is your thing...or even a super smoking grill pan indoors, if
the weather isn't friendly.)
Combine olive oil, rosemary, salt, and pepper.
Add scallops and toss to coat thoroughly.
Place scallops on the smoking hot grill.
Cook 1 to 2 minutes per side, just until grill marks are browned and scallop is cooked through.
(Don't overcook...rubbery scallops aren't so delicious.)
Remove from grill and place on platter.
Cover with foil and allow to rest about 2 minutes.
To serve the Fresh Corn and Gruyère Polenta and Grilled Scallops, use a shallow bowl or scooped plate to first add polenta, and then top with scallops. Season with fresh cracked pepper. (Serves 4)