Recipe From: ACF- Mangia
1 cup coarse ground grits or polenta
1/2 cup onion, diced
2 tbsp olive oil
3-4 cups stock, water, or milk
2 bay leaves
4 sprigs thyme
3 ears corn, kernels separated
1/2 pound unsalted butter
salt and pepper to taste
Using a 2 quart pot, saute onion with olive oil for a few minutes. Add 3 cups of liquid to the pot and bring to a boil.
Once boiling, pour in the polenta while stirring to prevent lumps. Add the bay leaf, thyme, and a small amount of salt and pepper. Bring to a simmer, and add the fresh corn kernels.
Cook for 10 minutes, stirring occasionally to prevent burning on the bottom. Add the butter, and adjust consistency with additional stock if desired.
Remove the bay leaf and thyme and adjust with additional salt and pepper to taste.
Top with sautéed veggies, ground meats, etc. You can also let the polenta cool overnight in the fridge until it becomes solid enough to slice, and fry slices in oil before serving.
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