| 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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