A great combo using Kitchen Kettle Pickled Garlic and Kitchen Kettle Corn Salsa.
- 1 cup fine corn meal
- 4 cups chicken stock
- 1 cup fresh local corn (cut from cob)
- 2 tablespoons chopped Pickled Garlic
- 1/2 cup grated parmigiano
- salt and pepper to taste
Bring chicken stock to a boil and reduce heat. Add corn and garlic and simmer for 1 minute. Whisk in corn meal and continue whisking until thick. Add cheese, alt and pepper and remove from heat. Spread on baking tray to about 1 inch thick. Cool completely. Cut into small squares about 3"x3". Brush with olive oil and grill both sides. Serve the grilled polenta with a generous amount of Kitchen Kettle Corn Salsa on top and sprinkle of grated parmigiano.
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