Well, my car is street-legal again [I feel hard-core using that term, like I'm a drag racer or something...], we got bell peppers and corn in the farm-share, my bff from small-times is staying with me this weekend, today is payday, and Kate is bringing me lunch.
So, things are looking up!
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Friday, August 07, 2009
Tuesday, March 31, 2009
polenta!
I made some spoon bread a few weeks ago, and it was scrumptious. Soon afterward, I was thinking of other ways that I could use up the cornmeal I bought for it, and my brain followed that natural conclusion to Polenta. Polenta is divine. You can cook it tons of ways: fried, baked, gloppy- all delicious. My mother used to bake it in the oven for a bit with tomato sauce. So good!
So, I went to my favorite food website, Epicurious.com, and found me this little gem from the May 2008 issue of Bon Apetit.
It came out SO WELL. I am enjoying another bowl for breakfast as we speak. I played with the original recipe by adding cheese and leaving out a tablespoon of butter [I forgot it!].
Creamy [cheesy] corn-studded polenta
3 1/2 cups chicken broth
1/2 cup heavy cream
1 tsp salt
1 cup polenta (coarse cornmeal)
3 cups corn kernels [I used frozen that I thawed for a few hours, but they said fresh from 3 ears, which would be good in the summer]
1 cup shredded cheddar cheese [because what isn't improved by a mountain of cheese?]
Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn and cheese; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 10 minutes. Season to taste with salt and pepper. Serve hot.
I think one could safely add hot sauce, or perhaps a dash of Old Bay. The next time I make it, I'm going to go further with the cheese by adding some parmesan and remembering the butter.
Serve it with chicken! Or steak! Or a mound of veggies! But be warned - it's delicious all on its own, so be prepared to forget whatever else you planned to accompany it.
So, I went to my favorite food website, Epicurious.com, and found me this little gem from the May 2008 issue of Bon Apetit.
It came out SO WELL. I am enjoying another bowl for breakfast as we speak. I played with the original recipe by adding cheese and leaving out a tablespoon of butter [I forgot it!].
Creamy [cheesy] corn-studded polenta
3 1/2 cups chicken broth
1/2 cup heavy cream
1 tsp salt
1 cup polenta (coarse cornmeal)
3 cups corn kernels [I used frozen that I thawed for a few hours, but they said fresh from 3 ears, which would be good in the summer]
1 cup shredded cheddar cheese [because what isn't improved by a mountain of cheese?]
Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn and cheese; increase heat and bring to boil. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 10 minutes. Season to taste with salt and pepper. Serve hot.
I think one could safely add hot sauce, or perhaps a dash of Old Bay. The next time I make it, I'm going to go further with the cheese by adding some parmesan and remembering the butter.
Serve it with chicken! Or steak! Or a mound of veggies! But be warned - it's delicious all on its own, so be prepared to forget whatever else you planned to accompany it.
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