Subject: Fresh Corn Polenta
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 18 2001 - 09:56:17 EDT
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F O O D F U N N Y
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Here's a true - and touching - food funny from reader Teresa:
My son was in Krygyzstan last year and married a beautiful girl from
there with a seven-year-old daughter. Stacy spent part of her first
thanksgiving holiday with her "Bought-Ready-Made" Grandma--me! As she
ate the first tangerine of her life while visiting me, Stacy wanted to
know what to do with the "bones." We planted them and now we each
have a lovely tangerine tree to remember this priceless moment.
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T O D A Y ' S R E C I P E
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Most people think of polenta as an Italian specialty, but it also goes
by the same name in Spanish- and Portuguese-speaking countries.
Here is a version my mother got from a Brazilian friend.
Fresh Corn Polenta
6 cups (1.5 L) water
1 tsp (5 ml) salt
2 cups (500 ml) polenta or yellow corn meal
1 cup (250 ml) fresh corn kernels
6 Tbs (90 ml) butter
1/2 cup (125 ml) freshly grated Parmesan cheese
Bring the water and salt to a boil in a large saucepan over high heat.
Stir in the polenta, reduce the heat, and simmer for 30 minutes,
stirring frequently. Meanwhile, melt 2 tablespoons (30 ml) of the
butter in a skillet over moderate heat and saute the corn kernels
until lightly browned, 5 to 10 minutes. When the polenta is finished
cooking, remove from the heat and stir in the corn, the remaining
butter, and the Parmesan cheese. Serves 6 to 8.
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