Wapsie Valley Polenta
Most of us are accustomed to polenta as a foil for braised meats or laden with butter and cheese. But this version is delicious in its own right. Because the dried corn kernels used in this recipe are rather large and hard, you will need to grind them twice. Grind them on the medium setting of your grain mill, then pass them through a second time on the fine setting.
- 2 cups milk
- 2 cups water
- Kosher salt and freshly ground pepper, to taste
- 1 cup finely ground Wapsie Valley corn
- 1 Tbs. unsalted butter
- 1 Tbs. mascarpone cheese (optional)
In a large saucepan over medium-high heat, combine the milk and water and bring to a simmer. Season generously with salt and pepper. While whisking constantly, slowly add the ground corn. Reduce the heat to medium-low and cook, whisking frequently, until softened, about 15 minutes. Whisk in the butter and mascarpone, and adjust the seasoning with salt and pepper.
Spoon the polenta into bowls and serve immediately. Serves 4.
Recipe Courtesy of Dan Barber, Blue Hill.