Makes 4-6 servings. Difficulty
3 Tablespoons unsalted butter 1/2 cup onions, finely chopped 4 cups gf chicken Stock 1 cup yellow cornmeal 2 tablespoons to 1/2 cup grated parmesan cheese 1 teaspoon salt, or to taste 1-1/4 cups fresh corn kernels (from about 2 ears)
In a large saucepan melt butter over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in 3 cups of water and bring to a boil.
In a separate bowl, stir together remaining cup of water and cornmeal. Gradually stir into boiling water. Reduce heat to low, and cook, stirring constantly with a wooden spoon, until cornmeal is very thick and leaves the side of the pan as it is stirred, about 25 minutes. Stir in corn and continue to cook for another 2-3 minutes. Add a bit of water if necesary to maintain a creamy, but thick consistency. Sprinkle with parmesan cheese and salt (to taste).
This polenta dish is wonderful served with grilled or roasted vegetables.