Two-Corn Polenta with Tomatoes, Basil, and Cheese

4 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
7 servings (serving size: about 1 cup)
By Jackie Mills
June 2008
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 194
  • Caloriesfromfat 20%
  • Fat 4.3g
  • Satfat 1.5g
  • Monofat 1.8g
  • Polyfat 0.4g
  • Protein 8.9g
  • Carbohydrate 31.6g
  • Fiber 4.6g
  • Cholesterol 6mg
  • Iron 1.1mg
  • Sodium 457mg
  • Calcium 134mg

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Great with pork

nwilker
December 08, 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's Review

idebirova
July 20, 2014
The best Polenta recipe. Very unique and rich flavor. Not dry.

neensbeans's Review

neensbeans
August 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's Review

kaykaypee
May 22, 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.