Rating: Unrated
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Fresh corn kernels adds a burst of sweetness and texture to creamy polenta.

Martha Stewart Living, October 1998

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Credit: BEATRIZ DA COSTA

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Servings:
4
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Ingredients

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Directions

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  • Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.

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  • Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.

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Reviews (2)

Rating: Unrated
02/11/2009
Northern Black Sea people of Turkey make this with water and melting cheese ,instead of milk and corn kernels,called'KUYMAK''..I''ll try your recipe ,sounds delicious..
Rating: Unrated
01/21/2009
I've been making this for 10 years