Name: Creamy Corn-Studded Polenta
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

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

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.