Double Corn Polenta
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 cups
Water1 cup
Heavy Cream1 tbsp
Unsalted Butter1 cup
Polenta (medium grind)Directions:
1
Core the tomato, roughly chop, and toss in a small bowl with the olive oil
2
Season with salt; set aside
3
Bring the water and cream to a boil in a medium heavy-bottomed saucepan over medium-high heat
4
Add the butter and salt, to taste
5
Stir to melt the butter
6
Whisking constantly, add the polenta in a slow steady stream
7
Continue to whisk until all of the lumps have disappeared
8
Reduce the heat to low and gently simmer, stirring constantly with a wooden spoon, until the polenta is thick and creamy, about 20 minutes
9
Fold in the corn, herbs, and the Parmigiano-Reggiano
10
Divide the mixture between 2 heated bowls
11
Top with the tomatoes and any accumulated juices
12
Tear the basil leaves into small pieces and sprinkle over; serve immediately