SOFT POLENTA WITH CORN (for four)
3-½ cups low-salt chicken broth
½ cup heavy cream
1 teaspoon salt
1 cup polenta (coarse cornmeal, available at Italian markets, natural food stores and some supermarkets. If unavailable, substitute regular yellow cornmeal)
3 cups fresh corn kernels (from 3 ears)
1 tablespoon butter
1. Bring broth, cream and salt to a boil in a medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low and simmer 10 minutes, stirring often.
2. Add corn, increase heat and bring to a boil. Reduce heat to medium-low and cook until polenta is soft, thick and creamy, stirring often, about 15 minutes.
3. Stir in butter and season to taste with salt and pepper. Serve immediately while still hot.
from Bon Appetit Magazine, May, 2008