Creamy Polenta with Fresh Corn and Basil
Servings: 4 servings
Ingredients
- 3 cups vegetable or chicken broth or stock
- ½ cup heavy cream
- 1 teaspoon kosher salt
- 1 cup finely ground cornmeal or instant polenta
- 2 cups fresh corn kernels
- 1 tablespoon butter
- 2 tablespoons mascarpone
- ¼ cup fresh basil chiffonade
- Salt and pepper
- Parmesan cheese for garnish
Instructions
- Bring broth or stock, cream, and salt to boil in medium saucepan. Gradually whisk in cornmeal or 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 mascarpone, and season to taste with salt and pepper.
- Serve hot and top with basil and Parmesan.
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