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Categories:
polenta chicken stock milk polenta butter salt onions yellow onions olive oil corn kernels butter salt Gouda cheese
Viewed: 6 - Published at: 3 years agoIngredients
- Creamy Polenta:
- 2 cups chicken stock
- 2 cups whole milk
- 1 cup medium-grain polenta
- 4 tablespoons butter
- Salt and pepper to taste
- Caramelized Onions:
- 4 medium yellow onions, julienned
- 2 tablespoons olive oil
- Sweetcorn:
- 8 oz. canned or frozen corn kernels
- 1 tablespoon butter
- Salt and pepper to taste
- 8 oz. grated Gouda cheese
Method
- For the polenta:
- In a large saucepan, bring the chicken stock and whole milk to a boil.
- Reduce heat to medium, and slowly pour in the polenta, whisking constantly. Do not add too quickly, otherwise the polenta will form clumps.
- Reduce heat to low, and keep whisking, about 8-10 minutes, until the polenta starts to pull away from the sides of the pan.
- Remove from heat, stir in butter, and add salt and pepper to taste.
- For the caramelized onions:
- In a large frying pan, heat the olive oil over high heat. Add the onions and stir to fully mix with the oil.
- Reduce heat to VERY low.
- Let the onions caramelize over this low heat, about 30-40 minutes, stirring occasionally.
- For the final product, the onions should have a rich, deep brown color, and be reduced in volume by by about 1/4.
- Sweetcorn:
- In a small frying pan, melt the butter and add the corn. Heat through.
- Combine the sweetcorn and caramelized onions. Stir well.
- Assembly:
- Per person, spoon out 1/4 of the polenta on a plate. Top with the caramelized onions/corn mixture. Top with 1/4 of the shredded Gouda cheese each.
