Creamy Corn Polenta

• 2 1/2 cups low-salt chicken broth (preferably organic)
• 2 tablespoons unsalted butter
• Kosher salt
• 1 cup polenta (Italian cornmeal) or regular cornmeal
• 1 cup frozen corn kernels, thawed

1. Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat.
2. Gradually whisk in the polenta.
3. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes.
4. Reduce the heat to low.
5. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes.
6. Blend the corn in a mini processor until a coarse puree forms.
7. Stir the corn puree into the polenta.
8. Season with more salt if desired.

lowsalt, unsalted butter, kosher salt, polenta, corn kernels

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-corn-polenta-recipe.html (may not work)