Herbed Polenta With Fresh Corn Recipe
Are you looking for a delectable Herbed Polenta With Fresh Corn recipe? It is always prepared with Vegetable as the key ingredient. The Indian Herbed Polenta With Fresh Corn is a delight to serve and enjoy. This Herbed Polenta With Fresh Corn is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
1 cob of corn
175g (6oz) yellow cornmeal
750ml (1 1/4 pints) water
1 teaspoon salt
2 teaspoons finely chopped fresh rosemary
2 tablespoons olive oil Tomato Sauce or Ratatouille to serve
Directions
Cook the com on the cob in boiling water for 8-10 minutes, until tender.
Using a sharp knife, remove the kernels and set aside.
Stir the cornmeal into 250ml (8fl oz) of the water to make a batter.
In a large heavy pan, bring the remaining water and salt to the boil.
Add the commeal batter all at once and stir continuously until the mixture is well blended.
Add the chopped rosemary.
Reduce the heat so that the mixture is simmering and stir constantly for 10-15 minutes, until the polenta pulls away from the side of the pan.
Add the cooked corn kernels.
Pour the polenta into a 25cm (10 in) pie plate, smooth the top with a spatuta and leave it to cool.
Once set, cut the polenta into slices and fry in a little olive oil, until slightly crisp.
Alternatively, brush with oil and bake or grill.
Serve with tomato sauce or ratatouille.
Using a sharp knife, remove the kernels and set aside.
Stir the cornmeal into 250ml (8fl oz) of the water to make a batter.
In a large heavy pan, bring the remaining water and salt to the boil.
Add the commeal batter all at once and stir continuously until the mixture is well blended.
Add the chopped rosemary.
Reduce the heat so that the mixture is simmering and stir constantly for 10-15 minutes, until the polenta pulls away from the side of the pan.
Add the cooked corn kernels.
Pour the polenta into a 25cm (10 in) pie plate, smooth the top with a spatuta and leave it to cool.
Once set, cut the polenta into slices and fry in a little olive oil, until slightly crisp.
Alternatively, brush with oil and bake or grill.
Serve with tomato sauce or ratatouille.
