Polenta with Fresh Corn And Sage

By Florence Fabricant

Total Time
25 minutes
Rating
4(9)
Comments
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Featured in: FOOD; With Fresh Corn at Hand, the Simplest Recipes Are the Best

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Ingredients

Yield:6 servings
  • 5cups chicken stock, preferably homemade
  • 1½cups yellow cornmeal
  • 2cups fresh uncooked corn kernels
  • Salt and freshly-ground black pepper to taste
  • 3tablespoons unsalted butter
  • 2teaspoons minced fresh sage
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

324 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 684 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring stock to a simmer in a heavy saucepan. Add cornmeal slowly in thin stream, stirring constantly.

  2. Step 2

    Cook, stirring, for about five minutes, then fold in the remaining ingredients. Cook 5 to 10 minutes longer, until the mixture has thickened but is not stiff. Serve at once.

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4 out of 5
9 user ratings
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