Roasted Corn
Ingredients
2 ears shucked corn
Preparation
Place wrapped corn (patapar paper) in a hot oven at 375º for 25-30 minutes. Serve.
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Corn on the Cob
Ingredients
2 ears organic non GMO local sweet corn
Preparation
Shuck the corn remove the silks and outer husks. Place in water in a pressure cooker for 20 minutes. Serve hot. Another method of cooking corn on the cob is to wrap tightly with parchment paper and roast in the oven at 375º for 20-30 minutes.
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Mushrooms Beans Over Polenta
Ingredients
Creamy polenta cooked
1 ½ C mushroom stock
½ pound mushrooms
2 Tbsp olive oil Himalayan pink salt, freshly ground pepper
1 bunch scallions
1 clove garlic minced
1 ½ C cooked red beans
½ C red wine
15 min after cooking, alcohol dissipates
Preparation
Cook the polenta. Keep polenta warm in double boiler. Heat the oil, add half the mushrooms, season and cook for 5 minutes. Once cooked add the second half of the mushrooms. Combine the mushrooms with the scallions, garlic and cook for another minute. Add red wine to the mushrooms and cook uncovered for 15 minutes to dissipate the alcohol. Spoon the mushroom mixture on top of the creamy polenta. Combine the beans with the mushroom stock, red wine and spoon over the top of the dish. Serve altogether.
