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A great recipe using Kitchen Kettle Corn Salsa.
Bring chicken stock to a boil and reduce heat. Add corn and garlic and simmer for 1 minute. Whisk in corn meal and continue whisking until thick. Add cheese, salt and pepper and remove from heat. Spread on baking tray to about 1 inch thick. Cool completely. Cut into small squares about 3"x3". Brush with olive oil and grill both sides. Serve the grilled polenta with a generous amount of Kitchen Kettle Corn Salsa on top and a sprinkle of Parmesan.
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KITCHEN KETTLE VILLAGE 3529 OLD PHILADELPHIA PIKE INTERCOURSE, PA 17534 800.732.3538