In my opinion, polenta is a quintessential comfort food. I love it as side dish, where it is particularly apt at complementing robust stews, or as a main course topped with a traditional pasta sauce. This version, which contains the luscious combination of corn and chiles, also works as a main course on its own. I like to serve it with a tossed salad, sliced tomatoes with vinaigrette or some marinated roasted peppers, all of which would add a panoply of valuable nutrients to the meal.
Creamy Polenta with Corn
- • Medium to large (31⁄2 to 5 quart) slow cooker
- • Greased slow cooker stoneware
- 3 cups skim milk or non-dairy alternative 750 mL
- 2 cloves garlic, minced
- 1 tsp finely chopped fresh rosemary leaves 5 mL or 1⁄2 tsp (2 mL) dried rosemary leaves,crumbled
- Freshly ground black pepper
- 3⁄4 cup coarse stone-ground yellow cornmeal 175 mL
- 1 cup corn kernels 250 mL
- 1 cup shredded Monterey Jack cheese 250 mL
- 1⁄2 cup freshly grated Parmesan cheese 125 mL
- 1 can (4.5 oz/127 mL) diced mild green chiles, drained
- 1. In a large saucepan over medium heat, bring milk, garlic, rosemary, and black pepper to taste, to a boil. Gradually add cornmeal, in a steady stream, whisking to remove all lumps. Continue whisking until mixture begins to thicken and bubbles like lava, about 5 minutes. Add corn, Monterey Jack and Parmesan cheeses and chiles and mix well. Transfer to slow cooker stoneware.
- 2. Cover and cook on Low for 2 hours, until mixture is firm and just beginning to brown around the edges.
- If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker.
- I have not added salt to this polenta because the cheese contains a significant amount of sodium.
Judith Finlayson https://judithfinlayson.com/