Polenta With Corn And Cheese

• 2 cups corn kernels (about three ears)
• 1/2 cup reduced-fat ricotta
• 3 tablespoons sharp blue cheese
• 2 cups no-salt-added chicken stock
• 1/2 cup fine-ground polenta
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Shuck the corn, and scrape the kernels from it to yield 2 cups.
2. With a fork, mix the ricotta and the blue cheese to blend well.
3. Bring stock to boil; slowly stir in polenta, mixing constantly.
4. Reduce heat to medium, and continue mixing until mixture thickens.
5. Stir in corn and continue cooking until mixture is thick and corn is cooked, about 2 minutes.
6. Remove from heat, and quickly stir in cheese mixture.
7. Season with salt and pepper.

corn kernels, ricotta, blue cheese, nosalt, fineground polenta, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11414 (may not work)