Polenta with Corn and Cheese recipe
This excellent recipe dates back to the 1980s when brilliant chef Greg Couillard served it at his restaurant Stelle on Queen West in downtown Toronto.
Ingredients
- 4 cups water
- 1 tsp salt
- 1 cup fine yellow cornmeal
- ½ cup corn kernels, fresh, frozen and thawed or canned and drained
- ¼ cup freshly grated Romano or Parmesan cheese
- ¼ cup chopped fresh basil
- 2 tbsp butter, softened
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