Creamy cornmeal with toasted corn and queso fresco - a fresh and fast dinner
Mary Bilyeu | Contributor
I relied upon fresh ingredients, and I didn't fidget with them very much; I kept them simple and straightforward.
Cornmeal serves as a nice base that is an excellent substitute for pasta or for rice, and it cooks much more quickly. Topped with some salsa, a smushed avocado, some lovely crumbly queso, and some corn that I glamorized a bit by toasting it in a pan, these few items united into a lovely dinner that cooked within 15 minutes.
Fast, fresh, fabulous food!
Creamy Cornmeal with Roasted Corn and Queso Fresco
1 cup water
1 cup skim milk
pinch of kosher salt
2/3 cup medium-grind cornmeal
1 cup frozen corn
3/4 cup fresh salsa
1 cup crumbled queso
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.
Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.