randomstring

• 4 TB unsalted butter
• 1 cup diced leeks, washed well
• 2 cups fresh corn kernels
• 2 cups whole milk
• 3 cups chicken broth
• 1 cup corn meal
• 3 TB grated parmesan cheese
• Salt & pepper to taste

1. Toss corn kernels in 1 TB corn oil and roast on baking sheet at 400 degrees for 20 min. Cool.
2. Melt the butter in a med. saucepan, over med. heat. Saute diced leeks 2-3 minutes, add roasted corn and cook 2 minutes. Add milk and broth and bring to a simmer. Slowly stream the corn meal in, whisking constantly to prevent lumps. When all corn meal has been added, lower the heat and stir constantly 4-5 minutes until cornmeal is smooth and not grainy. Add remaining butter and parmesan and cook 4-5 minutes longer.

tags: vegetarian

source: http://www.verrillfarm.com/recipe_nativepolenta.html Verrill Farm