Creamy Corn & Asiago, Serrano Pepper Polenta
Ingredients
1 1/2 cups polenta (yellow loose cornmeal)
4 (white/yellow sweet corn) roasted corn-cut from husks
1-2 medium sized Serrano peppers-chopped
1 cup heavy cream
1 cup milk
1 cup half and half
2 fresh thyme sprigs
4 cloves fresh garlic, peeled and smashed
1/2 cup chicken stock
1 1/2 tablespoons unsalted butter
¼ cup olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup Asiago cheese-grated
Kosher salt and freshly ground black pepper
Directions:
Melt butter and olive oil together on med-high heat. Add chopped garlic and Serrano peppers. Once golden brown, add corn. Sautee for 2 minutes, add stock. Add milk and cream and half and half, along with thyme. Gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and set a timer for 20 minutes. Continue cooking, whisking often, until the timer goes off, add chicken stock if the mixture is too thick (it should be like creamy mashed potatoes). Once the timer goes off the polenta should be thick and smooth. Finish with butter, grated Parmigiano and salt and pepper.
