Two-Corn Polenta with Tomatoes, Basil, and Cheese
Photography: Photo: Becky Luigart-Stayner; Styling: Jan Gautro; 
Corn kernels and polenta layer texture and flavor in this dish. Serve with green beans and grilled pork.
| Servings:7 servings (serving size: about 1 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 teaspoons olive oil
- 2 cups chopped onion (2 medium)
- 4 cups fat-free, less-sodium chicken broth
- 2 cups fresh corn kernels (about 2 ears)
- 2 garlic cloves, chopped
- 1 cup instant dry polenta
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup chopped tomato
- 1/2 cup chopped fresh basil
Amount Per
Serving
- sodium:457 mg
- calories:194
- calories from fat:20 %
- cholesterol:6 mg
- iron:1.1 mg
- calcium:134 mg
- mono fat:1.8 g
- poly fat:0.4 g
- protein:8.9 g
- saturated fat:1.5 g
- fat:4.3 g
- fiber:4.6 g
- carbohydrate:31.6 g
directions
1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately.
