Charred Corn Polenta with Gorgonzola



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Source Olive to Cook

Preparation Time


3 ears yellow corn charred on a grill, cut from cobs
1 tbsp Butter
1 shallot minced
1/2 cup corn polenta
1 1/2 cups - 2 cups chicken stock
1/2 cup skim milk
3 oz Gorgonzola cheese
1 tsp kosher salt
1/2 tsp black pepper

1. In a medium-sized pot melt butter and sauté shallots for 2 minutes; add chicken stock and gradually whisk in polenta.

2. Stir consistently for 20 minutes.

3. Add milk and more stock if needed; stir for an additional 10 minutes. Mix in corn, cheese, salt and pepper and serve.


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