We were looking for a way to get the sweet corn flavor of chowder into polenta during the winter (not exactly corn’s peak season) and happened by a near-empty quart of milk. By subbing some of the water with milk and letting it brown ever so slightly, the polenta took on subtle sweetness and intensely creamy texture with a lot less butter.
Sweet Polenta Chowder
1cupStockvegetable or chicken
1cupPolentaor cornmeal if not on hand
Preheat your oven to 400 F.
Place the water, stock and milk in a large saucepot that’s got a lid (if you can’t find it, a cookie sheet will do). Stir in the salt and whisk in the polenta to prevent clumping. Cover.
Bake for 20 minutes, remove and stir a bit. Return to the oven to bake another 10-20 minutes or so, depending on how soft or firm you want the polenta.
Remove from the oven and stir in the butter. Add pepper and salt, to taste. Serve immediately for a soft consistency or leave out for an hour for a firmer result.