POLENTA, CORN AND CHEESE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Polenta, Corn and Cheese image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

3 ears of corn or 2 cups corn kernels
2 1/2 cups no-salt-added vegetable or chicken stock
2 ounces Monterey Jack cheese ( 1/2 cup plus 2 tablespoons coarsely grated)
1/2 cup fine-ground or instant polenta
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Scrape kernels from corn.
  • Bring stock to a boil in a covered pot.
  • Grate cheese.
  • When stock boils, stir in corn and cook about 30 seconds.
  • Reduce heat to medium, and slowly stir in the polenta so it does not lump. Cook until mixture thickens, a couple of minutes. Stir in the cheese, and season with salt and pepper.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 14 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 757 milligrams, Sugar 13 grams

There are no comments yet!