Tuesday, October 19, 2010

Polenta with Corn and Chives

In a large saucepan, melt 1 tablespoon butter over medium-high. Add 1 cup frozen corn kernels and 1 teaspoon fresh chives. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add 1 cup whole milk and 1 1/2 cups water and bring to a boil. Slowly whisk in 1/2 cup fine yellow cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. remove from heat and stir in 1 tablespoon butter and 1/4 cup grated Parmesan. Season with coarse salt and ground pepper.
Serve immediately.
Serves 4


Jolene - EverydayFoodie said...

I have never cooked with cornmeal before, but I have seen a lot of tasting looking recipes lately that use it. I will have to remember to buy some.

Mags @ the Other Side of 50 said...

I've never made polenta before but I've decided it's high time I try it. It sounds delicious.