Advertisement
Cheesy polenta w/ sweet corn
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 2018
This is superb straight from the pan, served with braised meats or the Turkey saltimbocca. Any leftovers can be poured into a baking dish and left to set overnight, then cut into pieces and fried the next day.
Ingredients
2 - salt flakes
750 ml 25½ fl oz 3
Method
- To remove the kernels, stand the cobs on one end and use a sharp knife to slice downwards, as close to the cob as possible. Put the corn kernels in a glass or microwave-proof dish with a tablespoon of water and season with a pinch of salt. Microwave on High (100%) for 1 minute and set aside.
- Heat the milk and half the butter with a pinch of salt in a cast-iron
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title