Ingredients Jump to Instructions ↓

  1. 1 tablespoons olive oil

  2. 1 onion , very finely chopped

  3. 1 cup polenta

  4. 6 cups chicken broth

  5. 1 cup fresh or frozen corn kernels

  6. 1/4 cup Parmesan cheese

  7. seasoning salt: large amount

  8. 30 cloves garlic , peeled

  9. 2 cups kosher salt

  10. 1 tablespoon onion powder

  11. 2 tablespoons sweet Hungarian paprika

  12. 3 table spoons chile powder

  13. 2 tablespoons white pepper

  14. 2 tablespoons celery seed

  15. 1 tablespoon ground ginger

  16. 1 tablespoon poultry seasoning

  17. 1 tablespoon dry mustard

  18. 1 tablespoon dried dill

Instructions Jump to Ingredients ↑

  1. Polenta:

  2. Preheat oven to 350. In a large saute pan, heat the oil in medium heat. Saute the onion for about 5 minutes, or until softened and just beginning to caramelize. Add the polenta and stir to coat with the oil, about 1 minute. Add the broth, increase heat to high, and bring the polenta to a rolling bowl. Add the corn and seasoning salt.

  3. Put the pan in the oven and cook for 45-50 minutes or until the broth is absorbed and the polenta mounds slightly but is still soft; stir once halfway through cooking. Remove from the oven, add the Parmesan cheese and stir to combine.

  4. Or pour the cooked polenta onto a greased baking sheet, spreading it evenly; let set until firm, cut into pieces.

  5. Season Salt:

  6. In a food processor, process the garlic cloves until minced.

  7. In a large measuring bowl, combine all the remaining ingredients and add to the garlic puree. Pulse until completely blended.

  8. Store in airtight container for up to 6 months at room temperature.


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