Golden Corn and Saffron Polenta |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2 tablespoons chicken fat or olive oil |
1 cup chopped onion |
5 cups low-salt chicken broth |
1 1/4 teaspoons coarse kosher salt |
1/2 teaspoon saffron threads |
1 cup medium-grain polenta (coarse cornmeal; such as alpina savoie) |
1 1/2 cups frozen corn kernels, thawed |
Directions:
1. Heat chicken fat in large saucepan over medium-low heat. Add onion; cover and cook 5 minutes (do not brown). Add broth, 1 1/4 teaspoons coarse salt, and saffron; bring to boil. Whisk in polenta. Cook, whisking constantly, until polenta boils and starts to thicken, 2 to 3 minutes. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Cover; simmer until polenta is cooked through and very thick, stirring with flat- bottom spoon, about 10 minutes longer.
2. Meanwhile, blend corn kernels in processor until coarse puree forms; mix into polenta. Season with pepper. DO AHEAD: can be made 2 hours ahead. Let stand at room temperature. Stir over low heat to rewarm.
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