by thebackyardchef
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thebackyardchef's Notes:
Expand1 tablespoon butter Ask a question about this ingredient
1/2 onion, finely chopped Ask a question about this ingredient
1/2 teaspoon paprika Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
2 ears of corn Ask a question about this ingredient
3/4 cups chicken broth Ask a question about this ingredient
1/4 cup instant corn meal Ask a question about this ingredient
1/4 cup whipping cream Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
dashes freshly ground black pepper Ask a question about this ingredient
1/4 teaspoon red chili flakes Ask a question about this ingredient
1/4 cup black olives, finely chopped Ask a question about this ingredient
1/4 cup fresh basil leaves, finely chopped Ask a question about this ingredient
1/4 cup goat cheese, crumbled Ask a question about this ingredient
in a medium saucepan melt butter over medium heat, add chopped onion and paprika and cook for 3-5 minutes or until onion is soft
Ask a question about this stepadd wine and cook 2 minutes; in the meantime cut kernels off the cobs, then add them to the pan and continue cooking for another 5 minutes
Ask a question about this stepadd chicken broth and cook on low heat for 15 minutes
Ask a question about this stepremove from heat, pour into a food processor bowl and process until fairly creamy; return to pan on low heat
Ask a question about this stepadd instant corn meal and cook 1 minute, then add cream, salt and pepper and chili flakes and cook 3 minutes longer
Ask a question about this stepremove from heat, add olives and basil and mix to blend ingredients
Ask a question about this steppreheat oven to 400F; spoon cream into 4 individual small ramekins and top with crumbled goat cheese
Ask a question about this stepbake for about 12 minutes or until cheese is golden, serve immediately
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
