Corn pudding 4
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Onion; minced |
| ½ | teaspoon | Serrano Or Jalapeno Chile (Optional); seeded and mince |
| 1 | tablespoon | Butter |
| 1 | cup | Stock |
| ¾ | cup | Heavy Cream |
| ⅓ | cup | Dry White Wine |
| ½ | cup | Polenta Corn Meal |
| 2½ | cup | Fresh Corn Kernels; grated from cob |
| Salt And Freshly Ground Pepper | ||
| 1 | tablespoon | Mixed Herbs*; minced |
Directions
Saute onions and chile in butter until onions are soft but not brown. Add stock, light cream and wine and bring to a boil. Add polenta, lower heat and stir constantly until thick (4 5 minutes). Add corn puree and cook, stirring constantly for 3 minutes more. Correct seasoning with salt and pepper. Stir in herbs just before serving.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9738 Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 05:20:22 -0500 From: Bill Spalding <billspa@...> NOTES : *rosemary, chives and parsley.