Fresh Corn and Red Pepper Polenta with Infused Maple Syrup
Sweet 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.
