Sweet Corn Polenta

This recipe is the perfect backdrop for the Braised Chicken!

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Your Sweet Corn Polenta kit includes: 

 

• 1 cup of Deep Roots Milling Truckers Favorite Polenta

• 4 ears of  Rudd Farm Sweet Corn

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You provide: 

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• Kosher salt, butter, grated Parmigiano or better yet grated Providence from Goat Lady Dairy

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Directions: 

1). Preheat the oven to 350° with the rack in the middle.

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2).  Pour the polenta along with 1 1/2 tsp of kosher salt into an 8 or 9 inch square baking dish.

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3). To that add 4 cups of water and stir to combine.

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3). Place in the oven for 40 minutes.

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4). While the polenta is baking remove the shuck the corn.  To remove the corn silk, use a vegetable brush under cold running water.  Cut the kernels from the cob and set aside.

(Need help?! Check out the video!)

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5).  Grate about 1/2 cup of Parmigiano or Providence cheese from Goat Lady Dairy

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6). After 40 minutes remove baking dish from the oven and add 1 tbsp of butter, reserved corn kernels, and grated cheese.  Stir and return to the oven for 10 minutes.

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7). After 10 minutes remove it from the oven and allow it to cool and thicken slightly before serving.

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A word about timing: 
 

If you are cooking the polenta and chicken in the same oven place it in the oven about about 15 minutes after the chicken, and everything should be ready at about the same time.

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CLICK HERE TO ORDER!!

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