Two-Corn Polenta with Tomatoes, Basil, and Cheese

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Two-Corn Polenta with Tomatoes, Basil, and Cheese Recipe
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.
7 servings (serving size: about 1 cup)


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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


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.

Created date

May 2008

Nutritional Information

Calories 194
Caloriesfromfat 20 %
Fat 4.3 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 8.9 g
Carbohydrate 31.6 g
Fiber 4.6 g
Cholesterol 6 mg
Iron 1.1 mg
Sodium 457 mg
Calcium 134 mg