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Golden Cake and Saffron Polenta (Mush)

Bon Appétit
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A rich and flavorful saffron-infused polenta mixed with blended corn kernels, perfect as a side dish for any meal.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
SERVINGS: 6 servings
RECIPE CATEGORY: Side Dishes
HERB: Saffron
KEYWORDS: corn, polenta, saffron

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 5 cups chicken broth
  • 1 ¼ teaspoons saffron threads
  • 1 cup medium grain polenta (coarse cornmeal)
  • 1 ½ cups frozen corn, thawed
  • salt and freshly ground black pepper, to taste

Instructions
 

  1. Heat olive oil in a large saucepan over medium-low heat. Add onion, cover, and cook 5 minutes (do not brown).
  2. Add broth, salt, and saffron to the onion mixture. Bring to a boil.
  3. Whisk in polenta. Cook, whisking constantly, until polenta boils and starts to thicken, about 2 to 3 minutes.
  4. Reduce heat to low. Simmer 10 minutes, stirring occasionally.
  5. Cover and simmer until polenta is cooked through and very thick, stirring with a flat-bottom spoon, about 10 minutes longer.
  6. Meanwhile, blend corn kernels in a processor until a coarse purée forms. Mix into the polenta. Season with pepper and additional salt to taste.
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