Ingredients
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1
-
2
-
4
-
4
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Corn Polenta, This is a great hard polenta recipe In fact, with a few modifications, used this for my final cooking practical in culinary school Allow this to set and use for croutons, grill, saut, or whatever , I also added whole corn+ chopped gr chiles-GREAT!!, Great recipe! I made it quite differently- left out the cheese and added crushed red pepper, chile powder, and extra garlic to go with a Tex-Mex meal Still a great double-corn polenta recipe! (Hard polenta I guess!!)
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Steps
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1
Done
|
In a Sauce Pan Sweat the Shallot and Garlic With a Little Bit of Olive Oil Until Cooked (translucent). |
|
2
Done
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Add the Water and Quickly Bring to a Boil. |
|
3
Done
|
Gradually Whisk in the Polenta a Little at a Time Until All the Polenta Is in the Water (to Prevent Lumps). |
|
4
Done
|
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
Done
|
Stir Frequently So the Polenta Doesn't Crust on the Bottom of the Pan--This Makes Cleanup Much Easier. |
|
6
Done
|
in Another Pan Sweat the Corn Until Fully Cooked, No Colour, Then Remove from Heat. |
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7
Done
|
When the Polenta Is Done Fold in the Corn and Grated Cheese. |
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8
Done
|
Season With Salt and Pepper to Taste. |
|
9
Done
|
Layout on a Pan or Into a Mold and Refrigerate Until Firm (20 Minutes). |
|
10
Done
|
to Serve: Saut, Grill, Toss With Flour and Fry For Croutons, Etc-- the Options Are Endless! |
|
11
Done
|
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. |
