Double Treat Polenta

Stone-ground cornmeal, whole corn kernels, creamy cream cheese and pungent Parmesan – that's a double treat in corn and cheesy goodness! My favorite way to enjoy this treat is topped with a poached egg and some sauteéd grape tomatoes for a divine breakfast.

3 cups milk
1 cup organic stone ground polenta
1/2 tsp salt
4 oz cream cheese
2 oz finely grated Parmesan
1 (10-oz) bag of frozen organic corn
In a tall, medium-size pot, bring the milk to a simmer. Stir in the polenta and salt and cook, stirring often for 15-20 minutes.

Add the cream cheese and Parmesan and mix in well until they are all incorporated and the polenta is smooth. If needed, add a little more milk as you go along.

Lastly, stir in the corn and cook a few minutes until all is hot. Serve.