Ingredients
| 2 |
ears corn, shucked |
| 2 |
cups milk |
| 1 |
cup yellow cornmeal |
| 2 |
tablespoons unsalted butter |
| 2 |
ounces cheese (Parmesan) |
Directions
- Preheat broiler and butter an 8-inch square baking pan.
- On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes. Cool corn and cut kernels from cobs.
- In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter. Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes. Stir in cheese until incorporated and season with salt. Pour polenta into baking pan spreading evenly, and cool. Chill polenta until cold, 2 to 3 hours. Polenta may be made 2 days ahead and chilled covered
- Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares.
- On a lightly oiled baking sheet bake polenta pieces until heated through, 10 to 15 minutes, and broil about 4 inches from heat until golden, about 2 minutes.
- Or bake then grill.
Categories
Vegetables, Breads, Brunch, Side Dish, Snacks, American, Bake, Barbecue
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