Steps to Make Formaggiera Da Tavola

Chef John's Three Corn Polenta

Maury's cond formaggiera da tavola ristorante inox con cucchiaino.

Recipe Summary Chef John's Three Corn Polenta

When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!

Ingredients | Formaggiera Da Tavola

2 teaspoons butter, divided

1 teaspoon olive oil

1 ½ cups fresh corn kernels, divided

salt and ground black pepper to taste

1 pinch cayenne pepper, or to taste

1 clove garlic, pressed

2 ½ cups water, divided

½ cup polenta

Directions

Melt 1 teaspoon butter and olive oil in a saucepan over medium-low heat. Cook and stir 2/3 of the corn, with a pinch of salt and a pinch of cayenne pepper in the hot butter and oil until the corn is fragrant and golden, about 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.

Pour 2 cups water into corn mixture; bring to a simmer and whisk polenta into mixture. Bring to a simmer again, reduce heat to low, and simmer, stirring occasionally, until mixture is thick and polenta absorbs the water, 20 minutes. Add remaining 1/2 cup water and stir; cook for until water is completely absorbed, about 10 minutes more.

Stir remaining corn and 1 teaspoon butter into polenta mixture. Remove from heat, cover the pot, and let sit for 5 minutes before serving.

Info | Formaggiera Da Tavola

prep: 10 mins cook: 40 mins additional: 5 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Chef John's Three Corn Polenta

Side Dish, Grain Side Dish Recipes, Polenta Recipes,