Corn Pudding Recipe - Cooking Index
Corn Pudding Recipe - Cooking Index
| 3/4 cup | Minced onion | |
| 1/2 teaspoon | Seeded, minced Serrano or jalapeno chile - optional | |
| 1 tablespoon | Butter | |
| 1 cup | Stock | |
| 3/4 cup | Heavy cream | |
| 1/3 cup | Dry white wine | |
| 1/2 cup | Polenta corn meal | |
| 2 1/2 cups | Fresh corn kernels - grated from cob | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | Mixed minced herbs | |
| (such as rosemary, chives and parsley) |
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 to 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.
This recipe yields ?? servings.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9738 broadcast 01-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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