Two-Corn Polenta with Tomatoes, Basil, and Cheese

Name: Two-Corn Polenta with Tomatoes, Basil, and Cheese
Yield: 7 servings (serving size: about 1 cup)
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; ½ cup (2 ounces) grated fresh Parmesan cheese; ½ teaspoon salt; ⅛ teaspoon freshly ground black pepper; 1 cup chopped tomato; ½ cup chopped fresh basil

4 Ratings
4 Reviews

Corn kernels and polenta layer texture and flavor in this dish. Serve with green beans and grilled pork.

By Jackie Mills

Recipe by Cooking Light June 2008

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:

7 servings (serving size: about 1 cup)

Nutrition Info

Directions

Step 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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Nutrition Facts

Per Serving:

194 calories; calories from fat 20%; fat 4.3g; saturated fat 1.5g; mono fat 1.8g; poly fat 0.4g; protein 8.9g; carbohydrates 31.6g; fiber 4.6g; cholesterol 6mg; iron 1.1mg; sodium 457mg; calcium 134mg.

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nwilker

12/07/2015

I added some serrano, and used red onion. Next time i could char the corn (i used canned), and then mix it into the polenta once it was done.

idebirova

07/20/2014

The best Polenta recipe. Very unique and rich flavor. Not dry.

neensbeans

08/13/2011

As written, this lacked flavor until I added herbs and seasoning. The tomato/basil on the top really gives it a needed "oomph" and pop of flavor. I would make it again, with some modifications. This could be good enough for company - there is something homey, rustic, yet elegant about it.

kaykaypee

05/21/2010

Loved this recipe. I enjoyed the different textures that the dish offered. I also used regular polenta (cornmeal) and had absolutely no problems with thickening. I served this with pork tenderloin and a salad. What a wonderful side dish.

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Two-Corn Polenta with Tomatoes, Basil, and Cheese

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Two-Corn Polenta with Tomatoes, Basil, and Cheese

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Two-Corn Polenta with Tomatoes, Basil, and Cheese

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Two-Corn Polenta with Tomatoes, Basil, and Cheese