Fresh Corn & Goat Cheese Polenta

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This recipe is my go-to brunch favorite. A warm, comforting polenta (with goat cheese, of course) goes well with Shrimp or sausage. It's Bobby Flay's version of Grits, and oh so good. Enjoy with roasted cherry tomatoes on the side. 



Total cooking time: 1 hour - Servings: 6

Ingredients

4 cups water

1/2 cup whole milk

2 tablespoons unsalted butter

Kosher salt

1 cup stone-ground cornmeal

2 tablespoons extra-virgin olive oil

1 large Spanish onion, coarsely chopped (1 1/2 cups)

3 garlic cloves, coarsely chopped

1 & 1/2 cups fresh corn kernels (about 3 ears) or one 10-ounce package of frozen corn kernels

Freshly ground pepper

4 ounces of fresh goat cheese


Instructions

In a medium saucepan, combine the water, milk, butter, and 1 teaspoon of salt and bring to a boil. 


Slowly whisk in the cornmeal. Cook the polenta over moderate heat, frequently stirring with a wooden spoon, until thickened and the grains are tender; about 40 minutes.


Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened about 5 minutes. 


Add the garlic and corn, and cook, stirring occasionally, until the garlic is softened: about 5 minutes—season with salt and pepper. 


Transfer the corn mixture to a food processor or blender and puree until the mixture is smooth.


Stir the pureed corn and the goat cheese into the grits, season with salt and pepper, and cook until heated throughout. Transfer to a bowl and serve.


Roasted Cherry Tomatoes

1 pound cherry tomatoes, sliced in half

2 Tablespoons Olive Oil

Salt & freshly group pepper to taste

Fresh Italian parsley 


Preheat the oven to 375. 

Toss sliced tomatoes with olive oil; place tomatoes cut side down on a large baking sheet and sprinkle with salt and pepper. Roast until they start to char and shrivel (no need to turn over), 20-25 min. Let cool on the pan a bit. Top with chopped fresh parsley. 

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