Corn Grits With Tomato Stew Food
CORN AND TOMATO STEW
A satisfying and full-flavored 30-minute stew made with fresh corn straight from the cob, grape tomatoes, chopped jalapeño and white wine.
Provided by Cheri Liefeld
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add shallot and bacon; cook until bacon is thoroughly cooked.
- Add wine; heat to boiling and cook until reduced by half. Add garlic and both chiles; cook 1 minute, stirring frequently. Add chicken stock and corn cobs; cook about 10 minutes or until liquid is reduced by half.
- Remove and discard corn cobs. Add corn kernels; simmer over medium heat, stirring frequently. Stir in remaining tablespoon butter. Add tomatoes, chopped cilantro and lime juice; stir gently. Season to taste with salt and pepper. Serve stew in bowls, garnished with cilantro leaves.
Nutrition Facts : ServingSize 1 Serving
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