Recipe from Erin Alderson of Naturally Ella
Husband-Tested in Alice's Kitchen
Makes 4 generous servings
This was a beautiful comforting meal on a chilly autumn day. I used sweet corn (and garlic chives) from the farmers market, but I think frozen corn would work just fine.
2 ears of sweet corn, shucked (or about 2 cups fresh sweet corn kernels)
2 Tablespoons unsalted butter
3 cups vegetable broth
1/2 teaspoon sea salt or kosher salt
1 1/2 cups shredded sharp cheddar cheese (Gruyere works as well.)
3/4 cup polenta
Fresh ground black pepper, to taste
3 Tablespoons fresh garlic chives, chives or scallions, chopped (optional)
Remove the kernels from the corn cobs. Melt the butter in a large saucepan. Saute the corn kernels for about 5 minutes. Add the vegetable broth and salt. Bring to a boil. Slowly add the polenta, stirring constantly. Lower the heat to a simmer and cook the polenta, stirring frequently, until thick and bubbly, about 20 minutes or so. Turn off the heat and add the cheese, the pepper, and chives, if using. Stir until the cheese is completely melted. Serve along with 2 cups of your favorite baked beans and a nice green salad for a great comfort meal.
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