Creamy Corn Polenta (Giada De Laurentiis) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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:
1. 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.
|
|