Chef Johns Three Corn Polenta Food
POLENTA WITH FRESH CORN
This is a very basic polenta with the addition of fresh summer corn! It gives you a double hit of corn. Yum. You can cut the leftovers into squares and fry them topped with Parmesan. Recipe is courtesy of Gwyneth Paltrow. :) Note: You can make this even easier by using instant polenta, following the box directions, then adding the corn, milk, cream, salt, pepper and chives.
Provided by LifeIsGood
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a pot. Slowly whisk in the polenta and a pinch of salt. Turn the heat down as low as it will go and put a lid on the pot, slightly ajar, and cook the polenta for about 40 minutes, stirring every 5-10 minutes.
- Add the corn, milk and cream and cook another 5 minutes.
- Season with salt and pepper, to taste, and sprinkle the chives on top.
Nutrition Facts : Calories 195.7, Fat 7.2, SaturatedFat 3.8, Cholesterol 20.9, Sodium 41.7, Carbohydrate 30.1, Fiber 2.8, Sugar 1.8, Protein 4.7
CORN POLENTA
This is a great hard polenta recipe. In fact, with a few modifications, I used this for my final cooking practical in culinary school. Allow this to set and use for croutons, grill, sauté, or whatever.
Provided by Desree42
Categories Grains
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
- Add the water and quickly bring to a boil.
- Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
- Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).
- Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
- In another pan sweat the corn until fully cooked, no colour, then remove from heat.
- When the polenta is done fold in the corn and grated cheese.
- Season with salt and pepper to taste.
- Layout on a pan or into a mold and refrigerate until firm (20 minutes).
- To serve: Sauté, grill, toss with flour and fry for croutons, etc-- the options are endless!
- As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.
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!
Provided by Chef John
Categories Polenta
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 166 calories, Carbohydrate 26.6 g, Cholesterol 7 mg, Fat 5.6 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 211 mg, Sugar 2.9 g
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