Ingredients

• 2 1/2 cups low-salt chicken broth (preferably organic)
• 2 tablespoons unsalted butter
• Kosher salt
• 1 cup polenta (Italian cornmeal) or regular cornmeal
• 1 cup frozen corn kernels, thawed

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Instructions

1. Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.