Creamy Polenta with Sautéed Corn, Rosemary and Goat Cheese - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Creamy Polenta with Sautéed Corn, Rosemary and Goat Cheese

Creamy Polenta with Sautéed Corn, Rosemary and Goat Cheese

Ingredients
1 cup Water
1 cup Whole Milk or Heavy Cream
1 cup Corn Meal or Polenta
4 ounces Butter
4 ounces Frozen Corn; thawed
2 ounces Rosemary leaves; minced
1 sprig Rosemary for Garnish
1 ounce Garlic; finely minced
4 ounces Goat Cheese Chevre
TT Salt
TT Pepper

Procedure:
1. In a medium saucepan, over medium heat melt the butter.
2. Add the rosemary and corn, sauté until the corn develops a little color from browning.
3. Add garlic and sauté until aroma develops, be careful not to burn the garlic
4. Carefully add water and milk, bring to slow boil
5. When water comes to a boil, whisk in the cornmeal stirring constantly until thick.
6. Turn off heat.
7. Let stand for 5-7 minutes until cornmeal is soft. Add goat cheese and stir to incorporate. Season to taste
8. Serve with a dollop of goat cheese on top and sprig of rosemary.

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