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Creamy Corn Polenta

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12
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INGREDIENTS

1-1/2 cups onion, minced, about 7-1/2 oz.
9 tbsp. butter, about 4-1/2 oz.
48 fluid oz. light veal stock
1-1/2 to 2 cups instant polenta, about 4 - 6 oz.
1-1/2 lb. fresh corn kernels, cooked
12 oz. Parmesan cheese, grated
6 fluid oz. heavy cream
kosher salt and ground black pepper, as needed
1/3 cup chives, chopped

INSTRUCTIONS

  1. 1
    Sauté onion in 3 tbsp. butter in large sauce pan. Add stock, bring to a boil; gradually stir in polenta. Cook and stir 4 to 5 minutes or until liquid is absorbed and polenta is smooth and creamy. Reduce heat to low; stir in corn, cheese, heavy cream and 6 tbsp. butter. Season with salt and pepper. Stir in chives.

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cuisines European, Italian
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