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; .13 teaspoon freshly ground black pepper; 1 cup chopped tomato; ½ cup chopped fresh basil

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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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