If you’ve ever been blessed to eat dinner at St. Francis in Phoenix, Arizona, then you know about this side dish. This is great with almost any meat. Absolutely delicious!
1 Cup White Polenta (this is hard to find in stores, try http://mounthopewholesale.com/)
1 Ear of White Corn (roasted and cut off the cob)
5 Cups water
2 Tablespoons of Butter
4 Ounces grated Parmigiano-Reggiano
2 Tablespoons Lemon Juice
Bring water to a boil and slowly whisk in the polenta. Cook for 35-40 minutes on low heat until polenta is tender. Remove from heat and stir in corn, butter and cheese. Season with lemon, salt and pepper to taste.