1 md Onion; chopped fine
2 Garlic cloves; minced
1 tb Unsalted butter
3/4 lb Ham steak; cut into 1-inch
; pieces (about 2
; cups)
1 Carrot; cut on the diagonal
; into 1/2-inch
; slices
1 c Frozen corn
1 c Frozen baby lima beans
3/4 c Chicken broth
3/4 c Water
1/4 ts Dried thyme; crumbled
1/4 c Yellow cornmeal
1/4 c All-purpose flour
3/4 ts Double-acting baking powder
1/4 ts Salt
1/2 c Finely grated sharp Cheddar
1/4 c Milk
A beurre manie made by
-kneading together
; 1 tablespoon softened
-unsalted butter
; and 2 tablespoons
-all-purpose flour
In a large saucepan cook the onion and the garlic in the butter over
moderately low heat, stirring, until the onion is softened. Add the ham,the
carrot, the corn, the lima beans, the broth, the water, and the thyme and
simmer the stew, covered, for 10 to 12 minutes, or until the carrot is
tender. While the stew is simmering, in a bowl whisk together the cornmeal,
the flour, the baking powder, and the salt, add the Cheddar, and toss the
mixture well. Stir in the milk until the dough is just combined.
Add the beurre manie to the stew, a little at a time, stirring until the
sauce is thickened, and simmer the stew for 2 minutes. Transfer the stew to
a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds
on top of it, and bake the stew in the upper third of a preheated 425F.
oven for 15 minutes, or until the biscuits are golden.
Serves 2.
Yields
1 servings