DINNER TONIGHT

Creamy cornmeal with toasted corn, queso fresco

6/30/2014

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.

Serves 2.