Ingredients
• 3 cups corn peeler
• Olive oil for fat (about 1 tablespoon)
• 5 cups of water
• 1 tablespoon of salt + additional quantity of dressing
• 1 ½ cups of ready-polenta
• 2 tbsp of butter
• ½ cup of fresh cheddar cheese
• ¼ teaspoon ground black pepper + extra for garnish
Preparation
1. Heat grill on medium heat - high heat
2. Paint the corn with oil then grill for 5 minutes on each side until cooked and charred surface
3. Raise Mugs from grill and set aside to cool
4. Placed 5 cups of water with 1 tablespoon of salt in a saucepan over medium heat until the water boils
5. Added polenta to boiling water and stir gently
6. Reduce temperature while continuing stirring for 5 minutes until thickened mixture becomes creamy textures
7. Add the butter and then beat the mixture in a food mixer
8. Add the cheese and volatility with the mixture with the need to keep it's tempreture
9. Lobation corn kernels and then added to the polenta
10. Season the mixture with salt and pepper to taste and serve hot
