Italian

Grilled Polenta with Sautéed  Corn

Ingredients

  • Corn cut from 2 ears fresh corn(about 1 cup)
  • 2T butter
  • 1/2 t salt
  • 1/4 t pepper 
  • 1 cup polenta ( I use Bob’s Red Mill Polenta – Corn Grits)
  • 14.5 oz. low sodium chicken broth
  • 1.5 oz. water
  • 1 cup half & half
  • 1 T butter
  • 1 T olive Oil

Directions

  1. Sauté corn in butter until just starting to brown slightly
  2. Bring the chicken broth, water and half and half just to a boil.
  3. Lower heat and add the polenta gradually, stirring constantly.
  4. Simmer on low heat for about 20 minutes.
  5. Add the sautéed corn, butter and oil.
  6. Place in a greased 8 x 8 pan and smooth top.
  7. Place greased wax paper on top to prevent skin from forming.
  8. Chill overnight.
  9. Cut in quarters, spray with cooking spray and grill.
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