Fresh Corn Polenta

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                            FOOD FUNNY
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Here's a gem of culinary wisdom from Freddie Johnson:

A successful diet is the triumph of mind over platter.

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                            TODAY'S RECIPE
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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.
Received on Tue Mar 2 18:26:07 2010