Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.
Chef Jan Kelly of Meritage says good memories inspired her to recreate one of her favorite holiday sides.
"My parents always made creamed pearl onions and peas for the holidays, and it was one of my favorites. It was so comforting and it went so well with whatever we were having â€“ turkey, ham, prime rib. I thought this would be a great way to update an old favorite. It can be a side dish or a first course. It also makes a great vegetarian entrÃ©e."
Polenta with Creamed Corn Green Beans
2 cups heavy cream
2 cups chicken or vegetable stock
2 cups polenta or cornmeal
Â½ cup of parmesan cheese
2 oz. butter
Salt and pepper
Heat cream and stock till it boils. Reduce heat to simmer; add salt, pepper and cornmeal by sprinkling over the top of liquid while stirring with a whisk. You want to incorporate it without lumps â€“ be careful, polenta will bubble and be very hot. Stir often and cook approximately 10 to 15 minutes until done (should have consistency of cream of wheat or grits).
Add parmesan cheese and butter taste for seasoning. Spread onto cookie sheet or brownie pan sprayed with nonstick spray. Let cool overnight. Cut into 3-inch squares.
Creamed Corn Green Beans
4 ounces butter
Â¼ cup flour
Â½ medium onion, diced
2 cups milk
1 cup heavy cream
salt and pepper
3 cups fresh or frozen corn
Â½ pound cooked green beans
Melt butter in sauce pan. Add diced onions and cook till soft (approximately 5 minutes). Add flour and cook for 5 minutes more. Add milk, stirring to prevent lumps and let cook over medium heat until thick. Season with salt and pepper. Add cream and corn. Stir in green beans. Can be made up to three days ahead.
To assemble, heat sautÃ© pan with oil until very hot. Place polenta squares in pan and allow to brown; turn over and brown other side. Heat through. Place polenta on plate and spoon green bean mixture over top. Top with fried onions or parmesan cheese.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Lori Fredrich
Published May 26, 2017
Fred's could be mistaken for an ordinary corner tavern. But, it's built an iconic reputation for its burgers, which are definitely worth the drive to Burlington's quaint downtown area.
Published May 25, 2017
In April, Georgie Porgie's Treefort Restaurant announced plans to double the seating for their Oak Creek location. The expansion, called George's Garage, opened to the public today. It's decor reflect a more grown up Georgie Porgie with a passion for cars and family.
Published May 24, 2017
Summerfest might be the "World's Largest Music Festival," but in celebration of the fest's 50th year, it's upping the ante on the food. In fact, there will be more than 50 new items featured this year. Here are 15 that caught my eye.
Published May 24, 2017
If you're going to get serious about your piratetry on Milwaukee Talk Like a Pirate Day, you might as well go all out. Here are a few of the things you might find (and eat) on a pirate ship, along with delicious modern day equivalents that are perfectly suited for any Milwaukee pirate.
Published May 23, 2017
Now is the time to book your wedding or corporate events at Good City Hall, the new event space at Good City Brewing Co. And we've got details on the new banquet menu, which includes higher-end sit-down fare, as well as a classic fish fry.
Published May 22, 2017
Juan Urbieta never wanted to be a chef. In fact, he had his heart set on becoming a commercial pilot. But, when those plans fell through, he discovered a passion for Italian fare and an unabating love for pizza.
Published May 21, 2017
If one of your favorite things about Fridays is the fact that it's Cookie Day at Treat Bakeshop in the Third Ward, then you're going to want to read this news. After all, it relates to your love for delicious cookies. And it will make your life better.
Published May 20, 2017
Where can you find three distilleries, nine breweries and a boat-load of cheese? ... at Curds & Kegs, of course. The first annual event will be held at the West Allis Farmers Market, 6501 W. National Ave. on Thursday, June 8 from 6:30 to 9 p.m.
Published May 20, 2017
It's time to loosen your belts and make room for a leisurely day of eating. The sixth annual Walker's Point Food Crawl will take place on Saturday, June 3 from noon to 3 p.m., and you won't want to miss the opportunity to taste your way through the the neighborhood.
Published May 19, 2017
It's festival season in Milwaukee, and the folks from Boone & Crockett and Dandan are getting in on the action. As a precursor to the city's annual Big Gig, they are gearing up to host The Little Gig, a summer celebration featuring live music and great food.