Creamy Corn-Studded Polenta


  • 1 cup polenta (coarse cornmeal)
  • 3 ½ cups low-salt chicken broth
  • ½ cup heavy whipping cream
  • 1 teaspoon salt
  • 3 cups fresh corn kernels (from 3 ears)
  • 1 tablespoon butter

1. 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 mi...

View full recipe at SpringPad


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