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Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Jackie Mills
Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
7 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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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