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Ingredients
3 ears of corn or 2 cups corn kernels
2 ½ cups no-salt-added vegetable or chicken stock
2 ounces Monterey Jack cheese ( ½ cup plus 2 tablespoons coarsely grated)
½ cup fine-ground or instant polenta
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
87 grams carbs; 34 milligrams cholesterol; 547 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 7 grams fiber; 757 milligrams sodium; 24 grams protein; 13 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.
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Preparation
- Step 1
Scrape kernels from corn.
- Step 2
Bring stock to a boil in a covered pot.
- Step 3
Grate cheese.
- Step 4
When stock boils, stir in corn and cook about 30 seconds.
- Step 5
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.
Private Notes