Sweet Corn and Parmesan Polenta

Makes 4 to 6 servings

Note: You’ll need 3 large ears of corn to yield 2 cups of kernels. Thawed, frozen kernels make a quick substitute; so does canned cream style corn. Look for instant polenta in boxes or pouches in the Italian section of large supermarkets.

2 cups (about 12 ounces) fresh or frozen (thawed) corn kernels

3 cups chicken broth

1 clove garlic, minced

1 cup (6 ounces) instant polenta

1/4 cup shredded Parmesan cheese

Freshly ground black pepper to taste

1/4 cup hot water

2 tablespoons butter, softened

1. Puree corn kernels in a blender or food processor until smooth.

2. Put chicken broth and garlic into a large, deep saucepan. Heat to a boil over medium-high heat. Slowly whisk in the polenta until smooth. Reduce heat to low. Use a wooden spatula or silicon spoon to cook and stir polenta until it thickens, about 3 minutes. Stir in pureed corn, cheese and pepper. Remove from heat and cover tightly for up to 30 minutes.

3. To serve, gently warm the mixture over low heat while stirring in 1/4 cup hot water and the butter to return it to a creamy stage. Serve hot.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.