Tex-Mex Polenta
Tags: Mexican Side Dish
Yield: 4
- 8 tablespoons butter
- 14 oz chicken broth
- 1 cup instant polenta
- 1 cup frozen corn
- 1 cup zucchini, diced
- 1/3 cup salsa
- 1/2 cup cotija cheese
- Add the corn and butter to a large saucepan and set heat to medium-high. Stir often.
- Once butter has melted, add chicken broth and zucchini to mixture. Allow to cook for about 5 minutes, stirring frequently.
- Add polenta to the pot, and stir while it thickens up, about 4 minutes.
- Stir in cheese and salsa, continuing to stir often for another minute.
