Creamy Corn-Studded Polenta
BY AMY FINLEY BON APPÉTIT MAY 2008
YIELD: Makes 4 servings 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
PREPARATION
Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 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.
BY AMY FINLEY BON APPÉTIT MAY 2008
YIELD: Makes 4 servings 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
PREPARATION
Bring broth, cream, and salt to boil in medium saucepan. Gradually whisk in polenta; reduce heat to medium-low and simmer 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.
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