Creamy Polenta with Corn & Basil


1 cup find ground cornmeal or instant “polenta”
3 cups broth-vegetable or chicken stock
½ cup heavy cream
2 cups Jersey Fresh corn kernels
1 TB butter
2 TB mascarpone
¼ cup Jersey Fresh basil, chiffonade
1 tsp kosher salt
Parmesan cheese for garnish


1. Bring broth, cream, and salt to boil in medium saucepan.
2. Gradually whisk in cornmeal or polenta; reduce heat to medium-low and simmer 10 minutes, stirring often.
3. Add corn; increase heat and bring to boil.
4. Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes.
5. Stir in butter, mascarpone and season to taste with salt and pepper.
6. Serve hot and top with basil.

Jersey Fresh Product(s) Used: Cheeses Corn Herbs

Pin It on Pinterest

Share This