Golden Corn and Saffron Polenta

By Kplmrm

6 servings
•PREP: 35 minutes •TOTAL: 35 minutes



•Nutritional Information
One serving contains:
Calories (kcal) 218.7
%Calories from Fat 30.4
Fat (g) 7.4
Saturated Fat (g) 2.4
Cholesterol (mg) 10.0
Carbohydrates (g) 31.1
Dietary Fiber (g) 3.3
Total Sugars (g) 4.5
Net Carbs (g) 27.9
Protein (g) 8.4
Sodium (mg) 600.6

Ingredients

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

Details

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.