Polenta, Corn and Cheese
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 3ears of corn or 2 cups corn kernels
- 2½cups no-salt-added vegetable or chicken stock
- 2ounces Monterey Jack cheese ( ½ cup plus 2 tablespoons coarsely grated)
- ½cup fine-ground or instant polenta
- ⅛teaspoon salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
547 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 24 grams protein; 757 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Scrape kernels from corn.
- Step 2
Bring stock to a boil in a covered pot.
- Step 3
Grate cheese.
- Step 4
When stock boils, stir in corn and cook about 30 seconds.
- Step 5
Reduce heat to medium, and slowly stir in the polenta so it does not lump. Cook until mixture thickens, a couple of minutes. Stir in the cheese, and season with salt and pepper.
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