Creamy Corn Polenta

1. 1

   Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat.

2. 2

   Gradually whisk in the polenta.

3. 3

   Continue to whisk until the polenta begins to thicken, 2 to 3 minutes.

4. 4

   Reduce the heat to low.

5. 5

   Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes.

6. 6

   Blend the corn in a mini processor until a coarse puree forms.

7. 7

   Stir the corn puree into the polenta.

8. 8

   Season with more salt if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.