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.

How to Make It

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.

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