Panfried Polenta Squares & Chèvre - Healthy Living
Add olive oil to hot skillet. Toast corn kernels in the oil, stirring, until golden. Set aside. Place water and salt in a medium saucepan and bring to
Ingredients
- 2 Tbsp olive oil
- 2 cups fresh corn kernels
- 4 cups water
- 1 tsp kosher salt
- 1 cup coarse cornmeal
- 1 Tbsp roasted kabocha squash seed oil (optional)
- 4 oz chèvre at room temperature
- 1/2 pint cherry tomatoes, halved or quartered
- Large handful of baby arugula
- Flaky sea salt, for finishing
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