Recipe of the Week: Polenta with Tomatoes, Basil, and Cheese

Two-Corn Polenta with Tomatoes, Basil, and Cheese
From Cooking Light

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

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.

Yield 7 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 194(20% from fat); FAT 4.3g (sat 1.5g,mono 1.8g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 6mg; CALCIUM 134mg; CARBOHYDRATE 31.6g; SODIUM 457mg; PROTEIN 8.9g; FIBER 4.6g


2 thoughts on “Recipe of the Week: Polenta with Tomatoes, Basil, and Cheese

  1. Deborah says:

    We made your Thai Coconut Soup and put shrimp in it. Everyone really enjoyed it. I’ll have to try this recipe too.



  2. modernation says:


    I am so glad you guys liked it. The first time I had Thai Coconut Soup was with you and Justin at that little place in Boulder, and I fell in love. It was so good to see all of you during your visit!

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