Pan Fried Polenta With Corn, Mustard Greens, and Goat Cheese - xp

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Pan Fried Polenta With Corn, Mustard Greens, and Goat Cheese

1 tblspn butter

2 garlic cloves, minced

4 cups water

1 cup coarse-ground yellow corn meal

1/2 tspn salt

pepper to taste

1 1/4 cups fresh corn kernels

2 tlbspns grated parmesan cheese

1/2 bunch mustard greens

1 tblspn olive oil

1 ripe tomato sliced into 1/2” rounds

3 oz. goat cheese

 

 

 

 

 

 

In a saucepan heat the butter on medium heat. Add garlic and cook for

a minute, stirring. Add 3 cups of water and bring to a boil. While the

water heats, whisk together the cornmeal, salt, and 1 cup of water.

When the water is boiling pour the meal into to pan and cook for 40

minutes, stirring every 10 minutes. After 40 minutes, stir in the corn

and cook for 5 minutes. Add the pepper and parmesan cheese. Pour the

polenta into a lightly oiled 8x8 pan and smooth with spatula. Chill

for at least 1 hour in the fridge. Cut away the stalks of the mustard

greens and cut the leaves into bite-sized pieces. Now cut the polenta

into hour large triangles. Heat the olive oil in a large frying pan

over medium-high heat. When the oil is hot, add the polenta triangles.

pan-fry the polenta until it is golden brown and then turn it over and

do the same on the other side. When done remove the polenta. Add the

remaining 1/3 cup of water to the pan. Cook the greens until tender.

Broil the polenta with a slice of tomato and the goat cheese on top.

When melted, serve on a bed of greens.

 

Source: Planet Organics.

Formatted by Chupa Babi in MC: 10.31.06

 

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