Recipe

Creamy Polenta With Corn And Roasted Garlic Recipe

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Ingredients

Directions

Step #1 : Apricot-Onion Sauce----- 1 TB Extra-Virgin Olive Oil 1 1/2 c sliced Onions 1 TB Minced Garlic 1 ts Dried Oregano -- Crumbled 1/4 ts Dried Red Pepper Flakes -- : Or To Taste 8 Anchovy Fillets -- Coarsely : sliced 1 Bay Leaf 2 c Tomatoes, Peeled, Canned, : With Juice 1 1/2 c Dry White Wine (Prefer : Chardonnay) 1/3 c Dried Apricots -- sliced 1 ts Salt 1 ts Sugar : Polenta----- 2 Lg Ears : Shucked 3 3/4 c Chicken Broth (Prefer : Homemade) -- At Room : Temperature 3/4 c Stone-Ground Yellow Or White : Cornmeal 1/3 c Parmesan Cheese -- Freshly : Grated 1/4 c sliced Parsley (Flat-Leaf) : For Garnish : Extra-Virgin Olive Oil -- : For Garnish : Corn, Prefer White -- 1.
Step #2 To make the sauce, heat the olive oil in a large, nonstick skillet over medium-high heat.
Step #3 Add the onions, oregano, red pepper flakes, garlic, anchovies, & bay leaf.
Step #4 Saute, until the onions are tender, stirring frequently, about 3 mins.
Step #5 2.
Step #6 Crush the tomatoes with your fingers, salt, apricots, along with the wine, then add them to the skillet, & sugar.
Step #7 Quickly bring to a boil.
Step #8 Reduce the heat to low, & let simmer for 15 mins, stirring every once in awhile.
Step #9 Spice up the sauce to taste with salt & sugar, if necessary.
Step #10 (The sauce is now ready; you may use it as soon as possible or let it sit for up to 2 hrs before serving.
Step #11 ) 3.
Step #12 To make the polenta, cut the corn kernels from the cobs by running a sharp knife from the tip to the ear straight down to the stem.
Step #13 Avoid tough fibers by not cutting too close to the cob.
Step #14 After removing the kernels, scrape the back of the knife down the cob to extract all the remaining meat & "milk".
Step #15 (You should have about 1 1/2 c corn kernels.
Step #16 ) 4.
Step #17 Stir the chicken broth, the cornmeal, & the corn kernels together in a large pot.
Step #18 Cook over low heat, until the cornmeal no longer feels grainy when you taste it, stirring often with a wooden spoon, 5 to 6 mins.
Step #19 remove this from the heat & stir in the the Parmesan cheese.
Step #20 The mixture should be creamy & slightly runny.
Step #21 If it's too thick, add some hot water.
Step #22 5.
Step #23 Spoon the polenta into warmed shallow bowls, top this with the sauce, and Sprinkle top with sliced parsley.
Step #24 Drizzle some olive oil over the top.
Step #25 Serve as soon as possible.
Step #26 Makes 4 entree or 6 side dish servings.
Step #27 VARIATION GRILLED POLENTA: Prepare the polenta as instructed in the above recipe, but use only 3 1/2 c chicken broth.
Step #28 Pour the cooked polenta into a well-buttered 9-inch square pan, spreading evenly to smooth out the surface.
Step #29 Cool, the put in the fridge until firm, cover, about 2 hrs.
Step #30 Cut the polenta into 3-inch squares, then cut in half on the diagonal to make triangles.
Step #31 Brush the polenta pieces with olive oil, then dust lightly with flour.
Step #32 Grill over medium-high heat on a lightly oiled stove top grill or place under a preheated broiler, until browned, 6 inches from the heat, about 2 mins per side.
Step #33 Serve grilled polenta with Apricot-Onion Sauce or your favorite tomato sauce.
Step #34 --.
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