Creamy Corn Polenta
I wrote a post about the conversion I went through with pot roast. Gross, dry stringy roast transformed into the most tender, flavorful piece of beef. But let’s remember the vehicle used to give pot roast a second glance…POLENTA.
I love the stuff. It is sweet yet savory. It can be creamy or rich. It’s basically a flavor sponge…I love the stuff.
I don’t know what doesn’t taste yummy with polenta. You can dress it up and make it fancy or plop it on a plate and douse it in parmesan. It is just good and you should try it. Enjoy!
3 cups gluten free chicken stock
1 cup gluten free polenta
1/2 cup organic corn kernels
1 teaspoon salt
1 tablespoon butter or olive oil, optional
In a medium sized saucepan, bring the chicken stock and your salt to a boil.
Gradually whisk in polenta, then reduce heat to medium-low and simmer 10 minutes. Make sure to stir often.
Add corn this could be canned or thawed frozen corn. Continue to cook until polenta is soft and has become thick and creamy. Stir in butter or finish your dish with a drizzle of olive oil. Serve hot as a side dish or underneath a protein of choice.
Note: Cooking polenta is basically a ratio of 3 to 1 liquid to meal. Then simply add in ingredients that offer the flavor profile you desire. I use stock most often to give a rich flavor without having to add butter or cream. But water is completely fine if you want to replace cream and butter but your polenta may lack that creaminess. Otherwise load up and devour.