Creamy Corn Polenta

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 2 1/2 cups low-salt chicken broth (preferably organic)
  • 2 tablespoons unsalted butter
  • Kosher salt
  • 1 cup polenta (Italian cornmeal) or regular cornmeal
  • 1 cup frozen corn kernels, thawed
Directions

Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.


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    This recipe is featured in:

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