Servings: 4
- Medium size pot
INGREDIENTS
- 2 cups/480 milliliters milk
- 2 cups/480 milliliters water
- 2 corn cobs, cooked
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- 1 thyme sprig / 1 teaspoon dried thyme
- ½ cup/70 grams corn flour
- ~5½ tablespoons/75 grams butter
- 2 cups mixed cheeses (emmental, mozzarella, and parmesan)
Toppings:
- 3-4 portobello mushrooms, sliced
- 1 bunch asparagus spears, about 16-18, trimmed
- 6-8 little butter cubes
- A pinch of coarse salt
- ¼ teaspoon ground black pepper
- Shredded parmesan, as much as you like
INSTRUCTIONS
- In a pot, heat the milk and water over medium heat until the liquid starts to simmer. Remove the corn from the cobs using a knife and add to the pot. Add the salt, pepper, and nutmeg. Gradually add the corn flour while stirring constantly until it thickens, about 5 minutes. Add the butter and mixed cheeses, and continue stirring until they are fully incorporated.
- In a separate pan, sauté the mushrooms and asparagus with butter until tender. Spoon the polenta onto a plate, top with sautéed mushrooms and asparagus, garnish with butter cubes, salt, ground pepper, and shredded parmesan.