Looking for a little something different and yet entirely comforting to include in your Thanksgiving meal? Try this rustic corn dish that mixes popcorn and polenta into one savory treat, which comes from chef Jeff White at the Boiler House Texas Grill & Wine Garden at the Pearl Brewery, 312 Pearl Parkway.
1/4 cup canola oil
5 cups popcorn kernels
1 gallon milk
12 cups water
3 cups polenta
1/2 pound (2 sticks) butter
3 tablespoons salt
Heat oil in a large pot on high heat. Add kernels and stir into oil. Cook until almost all kernels have popped. Add milk and cook until popcorn has cooked down completely. Push mixture through china cap or food mill and set aside.
In another large pot, bring water to a boil and add polenta and cook through. Once polenta is cooked, stir in popcorn mixture, butter and salt. Serve warm.
Makes 8-10 side dish servings.
From Jeff White/Boiler House Texas Grill & Wine Garden