A few simple items unite into a lovely dinner that cooks within 15 minutes.
Creamy cornmeal with toasted corn and queso fresco
Adapted from a recipe by Mary Bilyeu, Blade Food Editor, which originally appeared on AnnArbor.com.
1 cup water
1 cup skim milk
pinch of kosher salt
2/3 cup medium-grind cornmeal
1 cup fresh or frozen corn
3/4 cup fresh salsa
1 cup crumbled queso fresco
1 avocado, mashed
sour cream, for serving
In a large saucepan, bring the water, milk, and salt to a boil; lower heat to simmer and whisk in cornmeal until smooth. Continue to cook, whisking occasionally, for 5 minutes as cornmeal thickens to the consistency of grits.
Place corn into a large skillet, and toast for 5 minutes over medium-high heat, stirring frequently, until it becomes golden.
To serve, place prepared cornmeal onto a serving dish. Top with salsa, toasted corn, crumbled queso, and mashed avocado.
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