Double Corn Polenta

6 ingredients
2 steps

Ingredients

  • 3/4 cup stone-ground cornmeal
  • 3/4 cup fresh corn kernels (about 2 ears)
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1 teaspoon finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. 1
    Place cornmeal and corn kernels in a large saucepan. Gradually add chicken broth, stirring constantly with a whisk. Bring mixture to a boil; reduce heat to medium and cook 12 minutes, stirring frequently. Stir in oregano, salt, and pepper. Serve immediately.
  2. 2
    Note: If fresh corn is unavailable at your supermarket, you can substitute frozen corn.

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