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Two-Corn Polenta with Tomatoes, Basil, and Cheese

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 7 servings (serving size: about 1 cup)
Corn kernels and polenta layer texture and flavor in this dish. Serve with green beans and grilled pork.

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

Nutrition 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

How to Make It

  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.