Creamy Corn Polenta
Creamy and corny! Yum! Serve with Poblano Chicken or one of your favorite proteins.
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Ingredients
Instructions
- In medium to large Dutch oven add cream, milk, thyme, and garlic and bring to simmer over medium heat. Take off of heat, cover loosely and let steep about 30 minutes. Discard the thyme sprigs.
- Bring the mixture back to simmer and gradually add in the polenta, whisking constantly. Once the liquid is absorbed, reduce heat to medium low/low and cook another 20 minutes, stirring occasionally. Add butter and corn in the last 5 minutes. Also in the last 5 minutes, if mixture looks a bit dry, stir in the stock until desired consistency. It should be a bit creamy.
- Garnish with cheese and fresh parsley or cilantro.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com
Email: dana@stagedoorkitchen.com
Kitchen Equipment Used
Share these recipes with your family and friends and spread the love for home cooking!Products Used In This Recipe
Staub Cast Iron Round Dutch Oven
Heavy weight, tight-fitting lid retains moisture, spikes on the lid create a rain-forest effect evenly returning juices back onto food.
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