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creamy corn polenta

(1 rating)
usmcmom1 avatar
Recipe by
Jen Smallwood
@usmcmom1
St. Cloud, FL

corny, cheesey polenta - what's not to love...

(1 rating)
yield 4 -6
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For creamy corn polenta

  • 1/2 c
    ricotta cheese
  • 3 Tbsp
    grated parmigiano reggiano or smoked mozzarella cheese
  • 2 c
    chicken or vegetable stock
  • 1/2 c
    polenta
  • 2 c
    fresh corn kernels, can use frozen corn -thawed out
  • 1 Tbsp
    butter
  • 1 1/2 tsp
    fresh or 1/2 tsp. dried thyme, optional
  • 1/4 tsp
    sea salt

How To Make creamy corn polenta

  • creamy corn polenta
    1
    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.
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