Spicy White Corn version
3 c. chicken stock
4 c. milk
1 c. water
2 c. white cornmeal
1/4 c. butter (divided)
1 tsp. salt
1 tsp. crushed red pepper
1 tsp. garlic, minced
1/2 tsp. black pepper
½ c. grated Parmigiano-Reggiano cheese
¼ c. fresh basil leaves, cut in chiffonade
Vegetable oil
Unbleached flour (about ¼ c.)
1/3 c. pesto |
Preheat oven to 350 degrees. Combine chicken stock, milk, water, cornmeal, salt and 2 T. butter in oven-proof 3 quart pot. Bake uncovered for 1 hour and 10 minutes. (Expect some of mixture to stick onto pan.) Stir and bake for 10 more minutes. Meanwhile, sauté garlic, black pepper and crushed red pepper in remaining 2 T. butter in a sauté pan. Remove pot from the oven and stir in sautéd ingredients, cheese and basil. Spread polenta in a 9” x 13” pan and chill until firm. Cut into 24 squares. Dust top and bottom of each square with flour and brown both sides until golden in vegetable oil in skillet. Chill again until firm. To serve, place squares on cookie sheet lined with Silpat. Carefully cut each square in half diagonally and spread lightly with pesto. Bake at 350 degrees for 20 minutes. |
Yellow Corn version
1/2 c. butter or margarine
1/2 tsp. salt
1/2 tsp. black pepper
3 c. chicken stock
4 c. milk
Dash baking soda
2 c. fine yellow cornmeal
1/2 c. grated Parmesan cheese
¼ c. fresh basil leaves, cut in chiffonade
Unbleached flour (about ¼ c.)
Vegetable oil
1/3 c. pesto |
In large saucepan, bring butter, salt, pepper, stock and milk to a boil. Stir in dash of baking soda. Reduce heat and stir in cornmeal, whisking constantly, until mixture is thickened. Remove from heat and stir in parmesan cheese and basil. Spread in 9” x 13” pan and cool until set. Cut into 24 squares. Dust top and bottom of each square with flour and brown both sides until golden in vegetable oil in skillet. Chill again until firm. To serve, place squares on cookie sheet lined with Silpat. Carefully cut each square in half diagonally and spread lightly with pesto. Bake at 350 degrees for 20 minutes. |
