Ingredients

  • 2 cups corn kernels (about three ears)
  • ½ cup reduced-fat ricotta
  • 3 tablespoons sharp blue cheese
  • 2 cups no-salt-added chicken stock
  • ½ cup fine-ground polenta
  • teaspoon salt
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (3 servings)

      379 calories; 11 grams fat; 5 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 32 milligrams cholesterol; 463 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 servings

Preparation

  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. Reduce heat to medium, and continue mixing until mixture thickens. Stir in corn and continue cooking until mixture is thick and corn is cooked, about 2 minutes.
  4. Remove from heat, and quickly stir in cheese mixture. Season with salt and pepper.

10 minutes

Dining and Cooking