Two-Corn Polenta with Tomatoes, Basil, and Cheese

Two-Corn Polenta with Tomatoes, Basil, and Cheese
Photo by Becky Luigart-Stayner


  • 2 teaspoons olive oil
  • 2 cups chopped onion (2 medium)
  • 1/8 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ cup chopped fresh basil
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup instant dry polenta
  • + 4 more ingredients
    • 2 cups fresh corn kernels (about 2 ears)
    • 1 cup chopped tomato
    • 2 garlic cloves, chopped
    • ½ cup (2 ounces) grated fresh Parmesan cheese

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). Ad...

View full recipe at My Recipes


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