| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Onion; minced |
| 1/2 | ts | Serrano Or Jalapeno Chile (Optional); seeded and mince |
| 1 | tb | Butter |
| 1 | c | Stock |
| 3/4 | c | Heavy Cream |
| 1/3 | c | Dry White Wine |
| 1/2 | c | Polenta Corn Meal |
| 2 1/2 | c | Fresh Corn Kernels; grated from cob |
| Salt And Freshly Ground Pepper | ||
| 1 | tb | Mixed Herbs*; minced |
INSTRUCTIONS
Saute onions and chile in butter until onions are soft but not brown. Add stock, light cream and wine and bring to a boil. Add polenta, lower heat and stir constantly until thick (4 5 minutes). Add corn puree and cook, stirring constantly for 3 minutes more. Correct seasoning with salt and pepper. Stir in herbs just before serving. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9738 Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 05:20:22 -0500 From: Bill Spalding <billspa@ICANECT.NET> NOTES : *rosemary, chives and parsley.
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