• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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    em570039@mycia.net

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Fresh Polenta

I found the idea of the fresh polenta from Ideas in Food so mouthwateringly inviting that I just had to make it for myself. As I was buying corn at the market, Matt said “Oooh, corn on the cob…” and I had to restrain myself from telling him that this was going to be just a little bit different. Luckily, when he put it in his mouth, any preconceived notions flew right out the window.

The only suggestion I would make is that it can take the corn quite a while to stew down to the right texture. I got it there by slowly stewing over low heat, but a quick run in the food processor, blender, or with a immersion blender would speed the process a long if you’re in a hurry without sacrificing flavor.

Fresh Polenta

Served 3 as a side dish.
Leftover Potential: This would reheat relatively well, though its best consumed the day its made.

4 cobs corn
salt and freshly ground pepper, as needed
pinch cayenne pepper
1 Tbsp butter

1. Cut the corn from the cob, making sure to cut as closely to the cob as possible, cutting over a pot or bowl so that any and all juice from the corn are utilized.
2. Stew the corn over low heat, stirring occasionally. The corn will soften, and the natural starches will thicken the liquid. Cook until the mixture resembles the texture of polenta, 15-20 minutes.
3. Season with salt, pepper, cayenne, and finish with a generous serving of butter. Mmmm…

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