Tuesday, September 7, 2010
Creamy Crunchy Delicious Polenta
This was so delicious and satisfying.
The day was cold. We were having ribs for dinner.
Crispy Corn and Aged Cheddar Polenta
3 1/2 cups stock (I used veggie, chicken would be great too)
1 1/4 cups polenta
1/4 cup white wine (optional)
1 vidalia onion, chopped
1 1/2 ears of corn (one just did not seem enough...)
2 jalapeno pepper, seeds removed, chopped
1/4 of a red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups aged cheddar
Chili flakes, espelette or aleppo pepper
Butter to pan sear and sauté
In a large saucepan, sauté the onions in butter (or oil) until translucent. Add the corn, sauté for a minute more, add garlic, jalapeno and red bell pepper, cook for a minute. Add wine and deglaze pan. Add the polenta and stock, stir to ensure that no lumps form. Take off the heat, taste, check doneness, then add cheese + spices.
Refrigerate for 1 1/2 hours or 2 hours until firm. Cut into squares and pan sear until golden brown and crunchy.