Two-Corn Polenta with Tomatoes, Basil, and Cheese

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.

Yield: 7 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 20%
  • Fat: 4.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.9g
  • Carbohydrate: 31.6g
  • Fiber: 4.6g
  • Cholesterol: 6mg
  • Iron: 1.1mg
  • Sodium: 457mg
  • Calcium: 134mg

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

Preparation

  1. 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.
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