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February 13, 2008

Creamy Corn Polenta

Creamy Corn Polenta

Grits...Polenta...Supposedly the same thing, but oh so not! I grew up in the South and I can tell you unequivocally that I do not care for grits...They are so, well gritty, all while being very gummy too! That should be an oxymoron, but sadly it's not. But Polenta is smoother overall and a much finer grain, or maybe it was just the grits I was exposed to as a child. Also the taste is different overall. I remember grits as being very strong and slightly harsh, yet the polenta was very smooth and the added corn brought out the overall flavor of the polenta itself.

I know, I know, Creamy Corn Polenta is redundant, but it's oh so appropriate for this dish! This is the prefect side dish (I had it along with pot roast and roasted carrots and parsnips) and this version is light and healthier than some. If you like polenta and/or corn then this is the dish for you! And as an added benefit it's quick and easy. What's better than that?

What You'll Need Per Person:
1/2 cup of cooked polenta (Note: I used instant Polenta and it cooks in roughly three minutes. It's just a process of adding the polenta, which is fine ground corn meal, to boiling salted water or broth.)
1 cup of frozen corn kernels that have been cooked
2 tablespoons of light or fat-free sour cream (Note: I use light sour cream. I think fat-free sour cream is too sweet and has a weird consistency, but if you want to use it you can.)
Sea salt to taste

It's important to remember that polenta thickens quickly, so you'll want to work equally as fast. Remove the polenta from the stove and immediately stir in the corn kernels and the sour cream. Stir until creamy and serve immediately.

How's that for quick and easy?

Notes: If you have any polenta left over you can spread it out into a baking dish and use it later for grilled or pan "fried" polenta. You can add in garlic, onions. rosemary, mushrooms or anything else that strikes your fancy. A lot of people add in cheese, butter and/or heavy cream, but remember if you do this then you're adding additional fat and calories. This dish is very flexible and it's all about what you like.

Dianne's Dishes February Contest: Kids in the Kitchen!

P.S. Don't forget Dianne's Dishes February Contest: Kids In The Kitchen for your chance to win one Pampered Chef "My Safe Cutter" along with one Pampered Chef "Kid's Apron and Chef's Hat Set"! Just leave a comment on this thread with a valid e-mail address (and don't worry, no one will see your e-mail address but me!) before 5:00 PM EST, Thursday, February 14, 2008. I'll print out the participants and my little sous chef will pull a name out of the hat. I'll e-mail that person for their address and announce the winner on Friday, February 15, 2008! Anyone anywhere on our little planet earth is eligible to enter so what are you waiting for?

Good luck! Oh and tell your friends! ;o)

Posted by Dianne at February 13, 2008 7:22 AM

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Polenta is a food I have just recently discovered. For years I associated it with grits and as I've mentioned before I'm not a fan of those, but polenta itself is a healthy, whole grain, alternative to other starchy... [Read More]

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Comments

I love an easy recipe! I generally don't like polenta but my boss made polenta au gratin last year at our holiday luncheon and it was fabulous! So now I'm willing to try it a few more times to see if it was just how it was prepared before.

Anyway, this looks like fun. Thanks!

Posted by: Asthmagirl at February 15, 2008 8:51 AM

I'm a recent convert to Polenta myself. It's a very good side dish if it's seasoned correctly.

Posted by: Dianne at February 15, 2008 10:35 AM

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