Two-Corn Polenta with Tomatoes, Basil, and Cheese

[Kitchen Witch]

Two-Corn Polenta with Tomatoes, Basil, and Cheese
7 servings (serving size: about 1 cup)


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


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.

Nutritional Information
Calories:194 (20% from fat)
Fat:4.3g (sat 1.5g,mono 1.8g,poly 0.4g)
Protein:8.9g
Carbohydrate:31.6g
Fiber:4.6g
Cholesterol:6mg
Iron:1.1mg
Sodium:457mg
Calcium:134mg