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Bon Appétit

Creamy Corn-Studded Polenta

By Amy Finley

4.9

(25)

Recipe information

  • 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

  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 minutes. Stir in butter and season to taste with salt and pepper. Serve hot.

TagsPolentaRice & GrainsCornVegetableSideDinnerGluten FreeNut FreeQuickEasy5 Ingredients or FewerSimmerBon Appétit
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