Golden Cake and Saffron Polenta (Mush)
A rich and flavorful saffron-infused polenta mixed with blended corn kernels, perfect as a side dish for any meal.
Servings 6 servings
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
- Heat olive oil in a large saucepan over medium-low heat. Add onion, cover, and cook 5 minutes (do not brown).
- Add broth, salt, and saffron to the onion mixture. Bring to a boil.
- Whisk in polenta. Cook, whisking constantly, until polenta boils and starts to thicken, about 2 to 3 minutes.
- Reduce heat to low. Simmer 10 minutes, stirring occasionally.
- Cover and simmer until polenta is cooked through and very thick, stirring with a flat-bottom spoon, about 10 minutes longer.
- Meanwhile, blend corn kernels in a processor until a coarse purée forms. Mix into the polenta. Season with pepper and additional salt to taste.
