Polenta at the Urban Element

A new favourite for our customers had its debut at the Urban Element early in September. Shari at Whisk: A Food Blog kindly shared this photograph of the polenta side dish.

Here is the recipe…

Makes 1 9×9 pan

4 cups vegetable or chicken stock
1 cup whipping cream
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
Fresh corn niblets from 1 cob of corn
2 tablespoons white wine, for deglazing
1¼ cup yellow cornmeal
1½ cups old cheddar, grated
¼ cup fresh thyme and rosemary, chopped
1 teaspoon salt

Line a 9×9 pan with parchment paper.

In a pot, bring stock and cream to a simmer and set aside.

In a 2-quart saucepan, heat the butter over medium heat. Add the onion and cook until soft but not colored. Add garlic and corn niblets and sauté until corn is tender, about 3 minutes. Deglaze with white wine.

Add the stock and cream mixture to the saucepan and bring to a simmer.

In a slow, steady stream, add the cornmeal and cook over medium heat for 1 minute, whisking constantly to avoid lumps.

Remove from heat and stir in the grated cheddar and fresh herbs. Season with salt, to taste.

Pour mixture into pan. Refrigerate until set, about 2 hours. Turn out the polenta and cut into desired shapes.

Pan fry the pieces in olive oil and a little butter until lightly browned on both sides or broil in the oven until browned.

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