Smoked Paprika Creamy Polenta with Browned Butter

A VPN is an essential component of IT security, whether you’re just starting a business or are already up and running. Most business interactions and transactions happen online and VPN

<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p>Hot appetizers are a must-have during any time of the year for entertaining guests, but especially during the holiday season. These are one of our favorite make-ahead appetizers with a bit of a gourmet twist using a dusting of smoked paprika and a dot of Thai Chile Sauce.</p>n<p>Polenta is essentially a thick cornmeal porridge that is served hot right from the stove like farina creamy wheat, or in the case of today’s appetizer, the porridge is chilled in a thick layer and then lightly pan-fried in browned butter. Fried polenta can be boring if the porridge itself isn’t seasoned well enough. You’ll find this isn’t the case with this recipe. Our polenta is rich and flavorful with the addition of cream cheese, cracked pepper and spices. </p>n<p> </p>n<p>For the best Polenta, use fresh-milled <a href="" target="_blank" rel="noopener"><strong>Specialty Grains Yellow or White Corn</strong></a>. </p><figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> </p><h3><strong>Smoked Paprika Creamy Polenta with Browned Butter</strong></h3><p> </p>n<p>4 cups Vegetable stockn1 cup <a href="" target="_blank" rel="noopener">Specialty Grains Fresh Milled Cornmeal</a>n1-2 Tbsp. Buttern4 oz Cream CheesenSalt and Pepper to tasten2 tsp. Parsley, mincedn1 tsp. Garlic, mincedn1 tsp. Smoked Paprikan2-3 Tbsp. Additional Butter for frying</p>n<p> </p>n<p><strong>Directions:</strong></p><ul>n <li> Melt butter in boiling water. Add the cornmeal. Stir constantly over medium-low heat 15-20 20-30 minutes. </li>n <li>Stir in the cream cheese and season with salt, pepper, garlic, and parsley. Pour the thickened polenta mixture onto a lightly oiled ¼ sheet pan with a 1-inch lip or small casserole pan. </li>n <li>Spread out. Lightly spray a mist of oil over the top of the polenta. Cover with plastic wrap and chill at least an hour.</li>n <li><strong>To crisp up the polenta:</strong> Cut the chilled into 2-inch squares. </li>n <li>Heat butter in a frying pan over medium heat until lightly brown. Add Polenta and cook until crisp, about 3 minutes on each side.</li>n <li>Sprinkle with smoked paprika, salt and fresh cracked pepper. Serve hot with roasted vegetables and a spot of Thai chili sauce if desired.</li>n</ul><figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure>n<figure><img src=",h_1000,al_c,q_80/file.png" ></figure><p> </p>n<p> </p>n<p>#corn #grain #appetizers</p>

Get the Flour 411 delivered to your inbox