Golden Corn and Saffron Polenta

 

  • 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 cornmeal
  • 1 1/2 cups frozen corn kernels, thawed


preparation

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.

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