Polenta with Fresh Corn And Sage
Published July 27, 1991
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
5 cups chicken stock, preferably homemade
1 ½ cups yellow cornmeal
2 cups fresh uncooked corn kernels
Salt and freshly-ground black pepper to taste
3 tablespoons unsalted butter
2 teaspoons minced fresh sage
Nutritional analysis per serving (6 servings)
51 grams carbs; 21 milligrams cholesterol; 324 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 3 grams fiber; 684 milligrams sodium; 10 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring stock to a simmer in a heavy saucepan. Add cornmeal slowly in thin stream, stirring constantly.
- Step 2
Cook, stirring, for about five minutes, then fold in the remaining ingredients. Cook 5 to 10 minutes longer, until the mixture has thickened but is not stiff. Serve at once.
Private Notes