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Creamy Polenta with Corn and Roasted Garlic
4 Cloves garlic; unpeeled 4
7 c Water 1. 75 L
3/4 ts Salt 4 mL
1 ts Pepper 5 mL
1 1/2 c Cornmeal; (regular or instant) 375 mL
1 c Fresh or frozen corn niblets 250 mL
1 cn Mild green chiles; rinsed, drained and chopped 1 (4-oz/114 mL)
2 tb Chopped fresh cilantro or parsley; optional 25 mL
3/4 c Milk 175 mL
Place unpeeled garlic in heavy skillet. On very low heat, shaking pan often, cook for about 40 minutes, or until soft and tender. You can also place garlic on baking sheet and roast in preheated 325 degrees F/160C oven for about 30 minutes. Cool, peel and mince.
Place water in Dutch oven and bring to a boil. Add salt and pepper. Whisk in cornmeal slowly, stirring constantly. When mixture bubbles, reduce heat and cook on low heat for 5 minutes for instant cornmeal and 20 to 30 minutes for regular cornmeal. Stir occasionally. If mixture gets too thick, add some boiling water.
Add garlic, corn and chiles and cook for about 5 minutes. Stir in cilantro and enough milk to reach the consistency of very creamy mashed potatoes. Taste and adjust seasonings if necessary.
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