Two-Corn Polenta with Tomatoes, Basil, and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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 |
Directions:
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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