Monday, July 28, 2014

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Corn, Zucchini and Parmesan Cheese Polenta

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CNY/NNY/S. Tier: Corn, Zucchini and Parmesan Cheese Polenta
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SERVES:
8-10 as a side

INGREDIENTS:

4 cups low sodium vegetable broth (see hints below)
one scant cup cornmeal (3/4 cup plus 2 Tbs)

1/2 cup grated parmesan cheese plus more for garnish

1 small onion, peeled and diced
2 medium ears corn, kernels removed (approx. 1 1/2 cups)
1 medium zucchini, deseeded and cut into 1/2 -inch dice
2-3 Tbs olive oil for sauteing veggies plus more for garnish

PROCEDURE:

Heat 4 cups of low sodium vegetable broth in a deep, heavy bottomed stainless steel pot.

Just as that comes to a gentle simmer slowly whisk in one scant cup of yellow cornmeal and immediately turn the heat to the lowest setting.

You may even want to move the pot to a different burner, if you have one that goes to a lower setting than the other burners, and let it cook along, stirring it occasionally with a wooden spoon, for 20 - 25 minutes until the cornmeal is soft.

While the polenta is cooking along, add a splash of olive oil to a large pan and saute 1 small diced onion to soften.

Once the onion has softened up, add a little more olive oil to the pan and add the corn from 2 ears of corn and 1 deseeded and diced medium zucchini, turn the heat up a bit, cook that along until the zucchini is tender crisp and turn the heat off.

When the polenta is soft to the tooth, add 1/2 cup grated parmesan cheese and stir that in.
Then add the cooked vegetables and fold those in and it's good to go.

HINTS:

Use water instead of broth, or use unsalted chicken broth or, for a richer version, use equal parts broth and milk.

This makes a substantial amount so cut the recipe in half if you like.

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