Creamy Corn Polenta
Rating:
★★★★★ 1 vote5
Serves:
4-6
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
1/2 cricotta cheese
-
3 Tbspgrated parmigiano reggiano or smoked mozzarella cheese
-
2 cchicken or vegetable stock
-
1/2 cpolenta
-
2 cfresh corn kernels, can use frozen corn -thawed out
-
1 Tbspbutter
-
1 1/2 tspfresh or 1/2 tsp. dried thyme, optional
-
1/4 tspsea salt
How to Make Creamy Corn Polenta
- Blend 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.
About Creamy Corn Polenta
Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy
