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Parmesan Corn Polenta

February 1, 2010

I’m not really a polenta fan, but this one might change my mind.  It’s got some whole kernel corn for texture, chicken  (or vegetable) broth for flavoring and Parmesan.  It’s great with any sort of tomatoey-stewey-braise over it.  Switch your pasta out for polenta next time you have a tomato-based pasta sauce, and the addition of eggplant to the sauce would be this a great one dish vegetarian meal.  While this is supposed to serve 8, I think it serves 4, because I can definitely eat more than 1/2 cup for a serving.  Adapted from a Publix recipe.


2 c water

2 c chicken or vegetable stock, or milk

1 c fine yellow corn meal

1/4 t salt, or more to taste

ground pepper

1 1/2 c fresh or frozen corn kernels

1/3 c grated Parmesan cheese


Bring the water and stock or milk to boil in a large saucepan.  Grab a handful of the cornmeal and make a fist, letting the cornmeal slowly strem into the water from your fist, whisking constantly.  Continue adding and whisking in the cornmeal until completely combined.  Lower heat to medium and add the corn and stir to combine.  Let the polenta bubble, uncovered, whisking occasionally so it doesn’t burn to the bottom of the pan, for 10-15 minutes.  Add more water if it becomes too thick- you want it to be the consistency of grits.  Stir in grated Parmesan cheese, and salt and pepper to taste.

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