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Polenta with Charred Corn and Taleggio
We deliver a double dose of sweet corn flavor in this almost effortless oven-baked polenta. Once the polenta is done, we fire up the broiler and char corn kernels to make a topping that echoes the flavor of the polenta. Plump, tender kernels cut from fresh cobs are best, but frozen works, too. If using frozen, before broiling, be sure to thaw it and pat it dry. Salty, creamy cheese and bold, pungent fresh oregano complement the natural sugars of the corn.
4
Servings
1½ hours
15 minutes active
Ingredients
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1
cup coarse stoneground yellow cornmeal
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 375°F with a rack in the lower-middle position. In a small Dutch oven or medium oven-safe saucepan (about 3-quart capacity), whisk together the cornmeal, 1½ teaspoons salt and 5½ cups water. Bring to a gentle simmer over medium-high, stirring often, then place uncovered in the oven and cook for 1 hour.
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