The first step is to cook the polenta. I use 4 cups of water to 1 cup of corn. My favorite is Rustic Integrale Polenta from http://ansonmills.com It is coarse with flecks of color and full of rich, corn flavor. I slowly add the corn while stirring to make certain it doesn’t clump
and then cook it for about an hour. I check the seasoning, adding salt if necessary, and a knob of grass-fed butter. Then I pour it into a buttered half-sheet pan, cover it with plastic and put it in the fridge to set. When I want to serve it, I tak
e it out, cut it into wedges and fry it in a little olive oil in a cast iron skillet until it’s crispy on the outside and creamy on the inside. It’s the perfect side with a roasted chicken and a fresh, green salad.
Skip to content
Come Through the Gate and into the Garden