GOLDEN CORN AND SAFFRON POLENTA

Golden Corn and Saffron Polenta image

Provided by Selma Brown Morrow

Yield Makes 6 servings

Number Of Ingredients 8

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2 tablespoons chicken fat or olive oil
1 cup chopped onion
5 cups low-salt chicken broth
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon saffron threads
1 cup medium-grain polenta (coarse cornmeal; such as Alpina Savoie)
1 1/2 cups frozen corn kernels, thawed
Ingredient info: If you don't have polenta on hand, substitute an equal amount of regular yellow cornmeal and cook half as long.

Steps:

Heat chicken fat in large saucepan over medium-low heat. Add onion; cover and cook 5 minutes (do not brown). Add broth, 1 1/4 teaspoons coarse salt, and saffron; bring to boil. Whisk in polenta. Cook, whisking constantly, until polenta boils and starts to thicken, 2 to 3 minutes. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Cover; simmer until polenta is cooked through and very thick, stirring with flat- bottom spoon, about 10 minutes longer.
Meanwhile, blend corn kernels in processor until coarse puree forms; mix into polenta. Season with pepper. DO AHEAD: can be made 2 hours ahead. Let stand at room temperature. Stir over low heat to rewarm.