"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, October 27, 2013

Saffron Polenta with Golden Corn

This makes a great side dish for just about anything, but really matches nicely with the veal chops in the following post.  

2 tablespoons chicken fat or olive oil
1 cup chopped onion
5 cups low-salt chicken broth
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon saffron threads
1 cup medium-grain polenta
1 1/2 cups frozen corn kernels, thawed

Heat chicken fat in large saucepan over medium-low heat. Add onion; cover and cook 5 minutes (do not brown). Add broth, 1 1/4 teaspoons coarse salt, and saffron; bring to boil. Whisk in polenta. Cook, whisking constantly, until polenta boils and starts to thicken, 2 to 3 minutes. Reduce heat to low. Simmer 10 minutes, stirring occasionally. Cover; simmer until polenta is cooked through and very thick, stirring with flat- bottom spoon, about 10 minutes longer.
Meanwhile, blend corn kernels in processor until coarse puree forms; mix into polenta. Season with pepper.
DO AHEAD: can be made 2 hours ahead. Let stand at room temperature. Stir over low heat to rewarm.

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