recipe added Nov 20, 2010 12:47:40 AM byOlive to Cook
Source Olive to Cook
|3 ears||yellow corn||charred on a grill, cut from cobs|
|1/2 cup||corn polenta|
|1 1/2 cups - 2 cups||chicken stock|
|1/2 cup||skim milk|
|3 oz||Gorgonzola cheese|
|1 tsp||kosher salt|
|1/2 tsp||black pepper|
1. In a medium-sized pot melt butter and sauté shallots for 2 minutes; add chicken stock and gradually whisk in polenta.
2. Stir consistently for 20 minutes.
3. Add milk and more stock if needed; stir for an additional 10 minutes. Mix in corn, cheese, salt and pepper and serve.