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Farmer's Market Recipe #2   

Creamy Corn Polenta with Sauteed Leeks

Serve this with a grilled steak or grilled spicy shrimp skewers and a salad!

2 cups water

1 tsp. olive oil

1 cup yellow cornmeal

1 cup heavy cream

2 cups fresh or roasted corn

1 cup shredded parmesan cheese

1 bunch leeks sliced and cleaned well

1 stick salted butter

In a heavy medium sauce pan heat water and oil and bring to a boil.  Whisk in cornmeal stirring constantly until mixture becomes thick.  Add cream and continue to whisk over low heat.  Add more cream if necessary to thin the polenta.  Add corn and parmesan cheese and mix well.  Cover and remove from heat. 

Meanwhile, saute leeks in butter over medium heat until browned and soft.  Serve leeks over polenta.

 

 

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