Polenta With Fresh Corn
photo by Jostlori
- Ready In:
- Bring the water to a boil in a pot. Slowly whisk in the polenta and a pinch of salt. Turn the heat down as low as it will go and put a lid on the pot, slightly ajar, and cook the polenta for about 40 minutes, stirring every 5-10 minutes.
- Add the corn, milk and cream and cook another 5 minutes.
- Season with salt and pepper, to taste, and sprinkle the chives on top.
Questions & Replies
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Awesome polenta! We really liked the added flavor and texture that the corn added, even though we normally like our polenta silky smooth! I did sub chicken broth for the water, because I had some that needed to be used, and used slightly more liquid than called for because we like it a little runnier. Delicious, and a side dish we'll definitely make again! Thanks for posting another keeper! Made for SWT 2019.
Oops, I just realized I forgot the cream! It was fabulous anyway! I used regular cornmeal & it cooked up in about 15 minutes. I added a few TBs of butter to the finished dish. We ate it ALLLL. So good. I *was* planning to top each serving with a poached egg but ran out of time & ambition. ;) Made for Culinary Quest 2014/CCQ.
This was my first time making and eating polenta. This was very easy to make and made an excellent base for Recipe #279516. The polenta was creamy and tasty. It is winter here so there was no fresh corn available. I had to substitute frozen corn, but it still turned out great. Made for February 2012 Aus/NZ Swap.