Corn and Saffron Polenta

By KDHarmon

Ingredients

• •2 tablespoons chicken fat or olive oil
• •1 cup chopped onion
• •5 cups low-salt chicken broth
• •1 1/4 teaspoons coarse kosher salt
• •1/2 teaspoon saffron threads
• •1 cup medum-grain polenta (coarse cornmeal; such as Alpina Savoie)
• •1 1/2 cups frozen corn kernels, thawed

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

•Heat chicken fat in large saucepan over medium-low heat. Add onion; cover and cook 5 minutes (do not brown). Add broth, 1 1/4 teaspoons 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.
•Meanwhile, blend corn kernels in processor until coarse puree forms; mix into polenta. Season with pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Stir over low heat to rewarm.

Serves 6.