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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can use a blue cheese, but the cals go up. Ingredients:
2 ears corn, shucked |
2 cups milk |
1 cup yellow cornmeal |
2 tablespoons unsalted butter |
2 ounces cheese (parmesan) |
Directions:
1. Preheat broiler and butter an 8-inch square baking pan.
2. On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes. Cool corn and cut kernels from cobs.
3. In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter. Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes. Stir in cheese until incorporated and season with salt. Pour polenta into baking pan spreading evenly, and cool. Chill polenta until cold, 2 to 3 hours. Polenta may be made 2 days ahead and chilled covered
4. Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares.
5. On a lightly oiled baking sheet bake polenta pieces until heated through, 10 to 15 minutes, and broil about 4 inches from heat until golden, about 2 minutes.
6. Or bake then grill.
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