Recipe by Chef John
"When I first began my career as a cook in San Francisco, I remember talking with a Chef about an upcoming menu on which he was thinking of using polenta as the side dish. I asked him if he was talking about polanda. He said he'd never heard of polanda. I called my mom and told her we were going to serve something called polenta at the restaurant. I asked her if she had ever heard of it. She laughed and said that they were the same things! She explained that 'pol-an-da' was just our family's mispronunciation of the actual name polenta. I was pretty embarrassed, to say the least!"
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1 1/2 cups
fresh corn kernels, divided
salt and ground black pepper to taste
cayenne pepper, or to taste
2 1/2 cups
Easy to make breakfast treat, especially since I had decided I wanted corn meal mush (another name besides polenda and polenta!) for breakfast! Frozen corn works instead of fresh in this dish. I garnished this with hot pepper and red onion rings. Great taste! I'll be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Three Corn Polenta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
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