Golden Corn And Saffron Polenta
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
39
Spice
46
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Chicken Fat1 cup
Onion (chopped)1.25 tsps
Coarse Kosher Salt1 tsp
Saffron Threads1.5 cups
Corn Kernel (frozen, thawed)Directions:
1
Heat chicken fat in large saucepan over medium-low heat
2
Add onion; cover and cook 5 minutes (do not brown)
3
Add broth, 1 1/4 teaspoons coarse salt, and saffron; bring to boil
4
Whisk in polenta
5
Cook, whisking constantly, until polenta boils and starts to thicken, 2 to 3 minutes
6
Reduce heat to low
7
Simmer 10 minutes, stirring occasionally
8
Cover; simmer until polenta is cooked through and very thick, stirring with flat- bottom spoon, about 10 minutes longer
9
Meanwhile, blend corn kernels in processor until coarse puree forms; mix into polenta
10
Season with pepper
11
DO AHEAD: can be made 2 hours ahead
12
Let stand at room temperature
13
Stir over low heat to rewarm
14
Heat chicken fat in large saucepan over medium-low heat
15
Add onion; cover and cook 5 minutes (do not brown)
16
Add broth, 1 1/4 teaspoons coarse salt, and saffron; bring to boil
17
Whisk in polenta
18
Cook, whisking constantly, until polenta boils and starts to thicken, 2 to 3 minutes
19
Reduce heat to low
20
Simmer 10 minutes, stirring occasionally
21
Cover; simmer until polenta is cooked through and very thick, stirring with flat- bottom spoon, about 10 minutes longer
22
Meanwhile, blend corn kernels in processor until coarse puree forms; mix into polenta
23
Season with pepper
24
DO AHEAD: can be made 2 hours ahead
25
Let stand at room temperature
26
Stir over low heat to rewarm