Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 6 cups chicken broth
- 1 ¼ teaspoons kosher salt
- ½ teaspoon saffron threads
- 1 cup polenta
- 1 ½ cups frozen corn kernels, thawed
Directions
1. Heat oil in large saucepan over medium-low heat. Add onion: cover and cook 5 minutes (do not brown). Add broth, 1 1/4 teaspoon 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. |
2. Meanwhile, blend corn kernels in processor until coarse puree forms. Mix into polenta. Season with pepper. |
3. Do Ahead: Can be made 2 hours ahead. Let stand at room temperature. Stir over low heat to re-warm. |
Golden Corn and Saffron Polenta. To import, drag image to your MacGourmet recipe box.