Basil Corn Cream & Goat Cheese Bake

• 1 tablespoon butter
• 1/2 onion, finely chopped
• 1/2 teaspoon paprika
• 1/4 cup white wine
• 2 ears of corn
• 3/4 cup chicken broth
• 1/4 cup instant corn meal
• 1/4 cup whipping cream
• 1/8 teaspoon salt
• Dash freshly ground black pepper
• 1/4 teaspoon red chili flakes
• 1/4 cup black olives, finely chopped
• 1/4 cup fresh basil leaves, finely chopped
• 1/4 cup goat cheese, crumbled

1. in a medium saucepan melt butter over medium heat, add chopped onion and paprika and cook for 3-5 minutes or until onion is soft
2. add wine and cook 2 minutes; in the meantime cut kernels off the cobs, then add them to the pan and continue cooking for another 5 minutes
3. add chicken broth and cook on low heat for 15 minutes
4. remove from heat, pour into a food processor bowl and process until fairly creamy; return to pan on low heat
5. add instant corn meal and cook 1 minute, then add cream, salt and pepper and chili flakes and cook 3 minutes longer
6. remove from heat, add olives and basil and mix to blend ingredients
7. preheat oven to 400F; spoon cream into 4 individual small ramekins and top with crumbled goat cheese
8. bake for about 12 minutes or until cheese is golden, serve immediately

butter, onion, paprika, white wine, corn, chicken broth, instant corn meal, whipping cream, salt, freshly ground black pepper, red chili flakes, black olives, fresh basil, goat cheese

Taken from food52.com/recipes/6372-basil-corn-cream-goat-cheese-bake (may not work)