5-14-06 good but needs more flavor
Stone-ground cornmeal has more texture and corn flavor than
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1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup corn kernels
3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal
Additional olive oil
1/2 cup freshly grated Parmesan cheese
Heat 1 tablespoon oil in medium skillet over medium heat. Add onion;
sautT 5 minutes. Add garlic; sautT 1 minute. Add corn; sautT until
heated through, about 3 minutes. Remove from heat.
Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over
medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend.
Whisk cornmeal-water mixture into boiling water; return to boil. Cook
until polenta is smooth and thick, stirring often, about 30 minutes.
Stir in corn mixture.
Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool
completely. (Can be made 1 day ahead. Cover; chill.)
Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta
into 12 squares. Brush both sides with oil. Place on grill; cover
grill. Grill until polenta is golden brown, about 3 minutes per side,
sprinkling with cheese during last minute. Serve hot.
Makes 6 servings.
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