Double Corn Polenta Recipes

CORN POLENTA

Steps:

• In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
• Add the water and quickly bring to a boil.
• Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
• 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).
• Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
• In another pan sweat the corn until fully cooked, no colour, then remove from heat.
• When the polenta is done fold in the corn and grated cheese.
• Season with salt and pepper to taste.
• Layout on a pan or into a mold and refrigerate until firm (20 minutes).
• To serve: Sauté, grill, toss with flour and fry for croutons, etc-- the options are endless!
• 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.

DOUBLE CORN POLENTA WITH PROSCIUTTO

Steps:

• Combine water, milk and corn kernals in a medium saucepan and bring to a boil.
• Gradually whisk in polenta until well incorporated.
• Reduce heat to medium low and simmer until thickened, 3-5 minutes.
• Remove from heat and stir in the butter, parmesan cheese and prosciutto.