Polenta, Corn and Cheese

Name: Polenta, Corn and Cheese
Total time: 15 min
Yield: 2 servings
Cuisine: mediterranean, mexican
Ingredients: 3 ears of corn or 2 cups corn kernels; 2 1/2 cups no-salt-added vegetable or chicken stock; 2 ounces Monterey Jack cheese ( 1/2 cup plus 2 tablespoons coarsely grated); 1/2 cup fine-ground or instant polenta; 1/8 teaspoon salt; Freshly ground black pepper

By Marian Burros

Total Time: 15 minutes
Rating: 4(18)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Sweet and Local, While It Lasts

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Ingredients

Yield:2 servings

3ears of corn or 2 cups corn kernels
2½cups no-salt-added vegetable or chicken stock
2ounces Monterey Jack cheese ( ½ cup plus 2 tablespoons coarsely grated)
½cup fine-ground or instant polenta
⅛teaspoon salt
Freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Scrape kernels from corn.
Step 2
Bring stock to a boil in a covered pot.
Step 3
Grate cheese.
Step 4
When stock boils, stir in corn and cook about 30 seconds.
Step 5
Reduce heat to medium, and slowly stir in the polenta so it does not lump. Cook until mixture thickens, a couple of minutes. Stir in the cheese, and season with salt and pepper.