Chef Jonathan Reeser
The Federal, www.thefederalrestaurant.com, Agawam, MA
- 4 cups corn juice
- 4 cups half and half
- ½ tsp salt (or more if desired)
- 2 Tbsp olive oil
- 1 pound of polenta (1 box)
- Parmesan cheese, if desired
In a non-stick skillet, add 4 cups of corn juice and 4 cups of half and half. Add salt, 2 Tbsp olive oil, and bring to a gentle boil (avoid high heat as this may cause corn juice to burn and become bitter). Once mixture is boiling, lower the heat and gradually pour in the polenta, whisking continuously, about 5-6 minutes.
Remove from heat and add additional salt if necessary.
If desired, fold in fresh parmesan cheese. Pour onto serving dish. Serves 4-6.