creamy corn polenta
corny, cheesey polenta - what's not to love...
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/2 cup ricotta cheese
- 3 tablespoons grated parmigiano reggiano or smoked mozzarella cheese
- 2 cups chicken or vegetable stock
- 1/2 cup polenta
- 2 cups fresh corn kernels, can use frozen corn -thawed out
- 1 tablespoon butter
- 1 1/2 teaspoons fresh or 1/2 tsp. dried thyme, optional
- 1/4 teaspoon sea salt
How To Make creamy corn polenta
-
Step 1Blend ricotta and parmigiano in a small bowl and set aside. In a heavy saucepan, bring the stock to a boil. Using a wire whisk, slowly add polenta in a thin stream, stirring constantly to prevent lumps. Reduce heat to low and cook for a couple of minutes, whisking often, until the polenta reaches the consistency of thick mush. Stir in the corn kernels, and continue cooking and stirring until the corn is tender-crisp, 3 to 5 min. Remove from heat and stir in the ricotta mixture, butter, and thyme if desired. Taste for seasoning and add salt as needed. Serve immediately. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Tag:
#Quick & Easy
Keyword:
#cheese
Keyword:
#corn
Keyword:
#ricotta
Keyword:
#polenta
Ingredient:
Vegetable
Culture:
Southern
Method:
Stove Top
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