Corn 2-3 fresh cobs
Quick cook polenta
Chicken or vegetable broth
Scallions, chopped
Olive oil
1) Add olive oil to a pan and roast the corn until slightly browned, add scallions and cook
until transluscent. Set aside.
2) In a sauce pan add broth and polenta (according to box & how many servings you want).
3) Add the corn and scallions into the polenta and stir.
Optional: Butter or parmesian cheese.
This is a great side for the Mexican Meatloaf.
No comments:
Post a Comment