A creamy, corn-infused polenta that is soft, thick, and perfect for a comforting meal.
Creamy Corn-Studded Polenta
It’s a new twist on classic polenta sure to become a favorite. This creamy corn-studded polenta recipe is a delightful dish that brings the comforting flavors of corn and cream together. The recipe is from Amy Finley, a renowned chef known for her simple yet delicious meals.
Ingredients
- 3 1/2 cups low-salt chicken broth
- 1/2 cup heavy whipping cream
- 1 teaspoon salt
- 1 cup polenta (coarse cornmeal)
- 3 cups fresh corn kernels (from 3 ears)
- 1 tablespoon butter
Directions
- Bring broth, cream, and salt to boil in a medium saucepan.
- Gradually whisk in polenta; reduce heat to medium-low and simmer for 10 minutes, stirring often.
- Add corn; increase heat and bring to boil.
- Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes.
- Stir in butter and season to taste with salt and pepper.
- Serve hot.