Fresh Corn and Red Pepper Polenta with Infused Maple SyrupSweet Heat or Sweet Savory
Sharp cheddar gives this soft polenta a tangy bite while the syrup adds a sweet richness to the flavor. Ingredients
2 c water
½ tsp salt
½ c polenta
2 Tbsp butter — cut in small pieces
1 Tbsp infused maple syrup
¾ c packed sharp cheddar
½ c fresh corn kernels (about ½ an ear)
¼ c roasted red peppers, diced
Directions
- Bring water and salt to a boil in a medium saucepan.
- Gradually whisk in the polenta until all is incorporated.
- Reduce heat to low and cook at a simmer for 15-20, stirring frequently, until mixture is smooth, grains have opened up and water is mostly absorbed.
- About halfway through the cooking time whisk in the butter, one piece at a time.
- During the last couple minutes of cooking add the syrup, cheddar, corn and red peppers.
- Stir constantly to melt the cheese and cook the corn.
- Taste and adjust the seasoning. Serve immediately.
Yield: 4 servings of ½ cup each
|
