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Creamy corn polenta

SERVINGS
Serves 4 (about 4 cups) Servings
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SERVINGS
Serves 4 (about 4 cups) Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 1/2 cup low-salt chicken broth (preferably organic)
  • 2 1/2 cup water
  • 2 tablespoon unsalted butter
  • 1 teaspoon (or more) kosher salt
  • 1 cup polenta (italian cornmeal) or regular cornmeal
  • 1 cup frozen corn kernels, thawed

Preparation

Baking Directions:

Bring broth, water, butter, and 1 teaspoon salt to a boil in a heavy large saucepan over high heat.

Gradually whisk in polenta.

Continue to whisk until polenta begin to thicken, 2 to 3 minutes.

Reduce heat to low.

Cover and cook until polenta is very thick and tender, stirring often with flat-bottom spoon or heat-proof rubber spatula to prevent sticking or burning, about 20 minutes.

Blend the corn in a mini processor until a coarse puree forms.

Stir corn puree into polenta.

Season to taste with more salt, if desired.

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