Our Little Ones
We have 'em in all sizes
Pasta with Coonridge Cheese
Featuring Dried Tomatoes with Basil & Garlic Organic Goat Cheese
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 Fresh Corn Polenta
Delicious & simple
Ingredients: |
Instructions: |
| 2 |
cups dried polenta |
| 5 |
cups filtered water |
| 1 |
teaspoon sea salt |
| 1/4 |
cup sun dried tomatoes |
| 4 |
ears corn |
| 1 |
bunch basil |
| 4 |
tablespoons olive oil |
| 1 |
jar Coonridge Organic Goat Cheese |
|
| 1 |
Soak sun dried tomatoes in filtered water (keep 5 cups for later) |
| 2 |
Finely chop sun dried tomatoes after they are reconstituted |
| 3 |
Remove the corn from the cob |
| 4 |
Slice the basil |
| 5 |
Add the sea salt to the filtered water and bring it to a boil |
| 6 |
Once the water is boiling, lower heat to a simmer and add the polenta |
| 7 |
Stir well with a whip making sure that the polenta gets completely distributed and evenly cooked |
| 8 |
Continue to stir regularly for 30 minutes |
| 9 |
Add tomatoes, corn and basil |
| 10 |
Continue to cook and stir until the mixture is loose and creamy |
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