Corn Polenta

1. 1

   In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).

2. 2

   Add the water and quickly bring to a boil.

3. 3

   Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).

4. 4

   Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).

5. 5

   Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.

6. 6

   In another pan sweat the corn until fully cooked, no colour, then remove from heat.

7. 7

   When the polenta is done fold in the corn and grated cheese.

8. 8

   Season with salt and pepper to taste.

9. 9

   Layout on a pan or into a mold and refrigerate until firm (20 minutes).

10. 10

    To serve: Saute, grill, toss with flour and fry for croutons, etc-- the options are endless!

11. 11

    As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.