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Quick polenta
Ingredients
- 6 1/4 cups oil
- 2 cups chopped shallots
- 30# corn kernels
- 16 gals H20
- 4 gal instant polenta
- 1 cup + 2 teaspoons salt
- 1/2 cup + 1 teaspoon pepper
Directions
- Heat the olive oil in a heavy bottomed saucepan over medium heat.
- Add the shallots, cook one minute, and add the corn kernels.
- Cook, stirring frequently, for five minutes.
- Add the water, and bring to a boil.
- Stir in the polenta and a pinch of salt, and reduce heat to a simmer.
- Cook, stirring frequently, for five minutes (or according to package directions), until the polenta is thick and creamy.
- Adjust seasoning and serve immediately.
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