Archived Recipe
Sweet Basil Archived Recipes
Sweet Basil served this at the 2003 Scottsdale Culinary Festival.

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POLENTA WITH CORN, FRESH HERBS AND WHITE CHEDDAR CHEESE
Make 6 side-dish portions
INGREDIENTS
6 2/3 cups canned chicken broth
2 tsp minced fresh rosemary
2 tsp minced fresh basil
2 tsp minced fresh sage
1 garlic clove, minced
2 ears corn (remove corn from the cob)
1 tsp salt
1 2/3 cups polenta (coarse cornmeal)*
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)
*If polenta unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
PREPARATION
1. Combine broth, all herbs, corn, garlic and salt in heavy large saucepan and bring to boil over medium-high heat. Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes.
2. Add cheese; stir until cheese melts. Season with salt and pepper. Set aside.

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SAUTEED CORN, TOMATO AND SCALLION SALAD
Makes 6 side-dish portions
INGREDIENTS
4 ears fresh corn, shucked
2 TBSP olive oil
3 garlic cloves, minced
5 tsp balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens
PREPARATION
1. Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
2. Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
3. Remove skillet from heat and stir in scallions.
4. Transfer vegetables to a large plate to cool and season with salt and pepper.

Serving Suggestion: Corn Husk Boats
INGREDIENTS
7 dried corn husks
PREPARATION
1. Soak husks in water for 20 minutes
2. Pull 12 thin "strings" from 1 corn husk
3. Tie the ends of each husk to create a "boat" effect
4. Fill each husk with 1/6 of polenta
5. Spoon 1/6 of corn salad on top of the polenta
6. Serve

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Sweet Basil Gourmetware & Cooking School
10749 North Scottsdale Road #101
Scottsdale, Arizona 85260
Northeast Corner of Scottsdale & Shea
Tel: 480-596-5628
Fax: 480-367-1722
www.sweetbasilgourmet.com
E-Mail:sweetbasil@sweetbasilgourmet.com
Hours:
Monday - Saturday 9:30AM - 6PM
Sunday - 12 Noon - 4PM

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