Tracy Zizek, Café de Ville
Tracy serves this ultra-creamy and easy-to-make polenta with sous vide beef and greens. Who needs potatoes?
- 3 c homogenized milk
- 3 c 10 per cent cream
- 1 c cornmeal
- ½ c (1 stick) butter, cubed
- 1 c fresh corn kernels (optional)
- salt and white pepper to taste
Place corn (if using) on baking sheet and roast in oven until lightly browned.
Pour milk and cream in a heavy-bottomed pot and bring to simmer.
Add cornmeal and stir. Continue to stir until consistency is like soft oatmeal. Remove from heat, season, and swirl in cubed butter until fully incorporated. Add in roasted corn.
Serve immediately. Serves 4 to 6.