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Golden Corn and Saffron Polenta
- 2 tablespoons chicken fat or olive oil
- 1 cup chopped onion
- 5 cups low-salt chicken broth
- 1 1/4 teaspoons coarse kosher salt
- 1/2 teaspoon saffron threads
- 1 cup medum-grain polenta (coarse cornmeal; such as Alpina Savoie)
- 1 1/2 cups frozen corn kernels, thawed
Directions:View on Bon Appetit
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