RSS

Polenta with Corn and Thyme

06 Dec

I love polenta, and this sounded like a tasty new way to do it. I also had thyme I needed to use!

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup frozen corn kernels
  • 1 teaspoon fresh thyme leaves
  • 1 cup whole milk [I used lowfat]
  • 1 1/2 cups water
  • 1/2 cup fine yellow cornmeal
  • 1/4 cup grated Parmesan [I used Asiago]
  • coarse salt and ground pepper

Directions

  1. In a large saucepan, melt 1 tablespoon butter over medium-high. Add corn and thyme. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add milk and water and bring to a boil. Slowly whisk in cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. Remove from heat and stir in remaining 1 tablespoon butter and Parmesan. Season with salt and pepper; serve immediately.

–Recipe courtesy Martha Stewart’s Everyday Food magazine.

Finished polenta:

 
Leave a comment

Posted by on December 6, 2011 in Uncategorized

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: