CREAMY CORN POLENTA

Creamy Corn Polenta image

Provided by Jen Smallwood @usmcmom1

Number Of Ingredients 8

1/2 cup(s) ricotta cheese
3 tablespoon(s) grated parmigiano reggiano or smoked mozzarella cheese
2 cup(s) chicken or vegetable stock
1/2 cup(s) polenta
2 cup(s) fresh corn kernels, can use frozen corn -thawed out
1 tablespoon(s) butter
1 1/2 teaspoon(s) fresh or 1/2 tsp. dried thyme, optional
1/4 teaspoon(s) sea salt

Steps:

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.