It was a spectacular meal, fit for any respectable Wisconsinite.
Roasted Corn Polenta
2 ears corn, shucked
2 cups milk
1 cup yellow cornmeal
2 tablespoons unsalted butter
2 ounces ricotta cheese
1 ounce shredded parmesan
Preheat broiler and butter an 8-inch square baking pan.
On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes. Cool corn and cut kernels from cobs.
In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter. Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes. Stir in cheese until incorporated and season with salt. Pour polenta into baking pan spreading evenly, and cool. Chill polenta until cold, 2 to 3 hours. Polenta may be made 2 days ahead and chilled covered.
Roasted Red Pepper Sauce
3 red bell peppers (18 oz)
1/2 cup water
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
3/4 teaspoon salt
1/2 cup chopped basil
1 large shallot
juice of one lemon
Roast the red peppers, cool, peel, chop
Blend all ingredients
Heat and serve
