Cheesy Polenta with Fresh Corn
4 cups low sodium chicken broth
1 cup medium grained cornmeal
2 tablespoons butter
1/2 cup white cheddar cheese, shredded
1 ear of fresh corn, kernels stripped
salt, to taste
Bring chicken broth to a boil with salt in a 4-quart heavy pot, then add cornmeal in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer, covered, stirring for 1 minute after every 10 minutes of cooking, about 35-40 minutes total. Add cheese and fresh corn. Cook one more minute. Remove from heat, whisk in butter. Add salt, if needed. Serve warm.
Timesavers: Use frozen whole kernel corn instead of fresh.
Serves 4
|
| |
|
