Chardonnay Lovers' Creamy Corn Polenta

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Click To Enlarge Photo: André Baranowski

1/2 cup reduced-fat ricotta cheese
3 Tbs. grated Parmigiano Reggiano or smoked mozzarella cheese (for more delicate wines, substitute fresh goat cheese)
2 cups homemade chicken or vegetable stock
1/2 cup polenta
2 cups fresh corn kernels (from 4 medium ears), cut and scraped from the cobs at the last minute
1 Tbs. butter
1-1/2 tsp. fresh or 1?2 tsp. dried thyme (optional)
1/8 tsp. salt

4 side or 2 main-course servings

Blend ricotta and Parmigiano in a small bowl and set aside.

In a heavy saucepan, bring the stock to a boil. Using a wire whisk, slowly add polenta in a thin stream, stirring constantly to prevent lumps. Reduce heat to low and cook for a couple of minutes, whisking often, until the polenta reaches the consistency of thick mush. Stir in the corn kernels, and continue cooking and stirring until the corn is tender-crisp, 3 to 5 min.

Remove from heat and stir in the ricotta mixture, butter, and thyme if desired. Taste for seasoning and add salt as needed. Serve immediately.

Recipe by Andrea Immer
February 1998
from issue #13

posted in: corn, side dish