Title: Polenta, Corn and Cheese
Categories: Tex Bread
Yield: 2 Servings

3		Ears of corn (2 cup kernels)
2 1/2	c	Chicken broth
2	oz	Monterey Jack cheese; grated
1/2	c	Instant polenta
1/8	ts	Salt
		Black pepper to taste
1. Sc	rape	kernels from ears of corn.

2. Bring stock to a boil in a covered pot.

3. Grate cheese.

4. When stock boils, stir in corn and cook about 30 seconds.

5. Reduce heat to medium, and slowly stir in the polenta so it does not lump. Cook until the mixture thickens, a couple of minutes. Stir in the cheese, and season with salt and pepper.

Yield: 2 servings.

Approximate nutritional analysis: per serving: 400 calories, 13g fat, 35mg cholesterol, 412mg sodium, 20g protein, 55g carbohydrates.

** The New York Times -- Living Arts section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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