Photo: Creamy Corn Polenta Recipe
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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By sandgal424_13070491
Riverside, CA
on May 26, 2013
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This would have been a 5 star but I had to tweak the recipe a bit. The polenta came out too salty for my taste with 2.5 cups of chicken broth so next time I will do half chicken broth/half water. Adding the creamed corn at the end made this polenta extra special. I did add some sugar and water to offset the saltiness. I did not add cheese or anything because I wanted a simpler foil for the Tyler Florence Bistro Short Ribs I paired with it.
Very good dinner last night! Thanks Giada & Tyler!
By Cooking Realtor
on April 22, 2012
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I made this and it came out really great. I think the confusion is in the ingredients is says 2 1/2 cups broth, but in the directions is say 2 1/2 broth, 2 1/2 cups water. I believe it should say "or" Normally with rice or Polenta there is a 2 to 1 ratio. Don't use 5 cups of liquid. I made this with Giada's short ribs chili....yum yum!
By eveloftus1102
austin, 83
on April 21, 2012
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I think the recipe is perfect. Keep in mind that when it comes to flavor its not ur taste buds she using its hers. I love giadas recipes. Everyone I have made has come out perfect. Thanks Gaida
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