Seriously, the title of this recipe is too long (Two-Corn Polenta with Tomatoes, Basil and Cheese) so I condensed it for the blog title (I know how clever and witty – “stuff”??). Now if you’ve ever eaten polenta, you know that you usually need “stuff” in it or on top of it to make it better as it really is bland. I enjoy eating and making polenta because it’s quick and easy to make and it’s not a bad choice nutriontally. This recipe was a pretty good alternative to your standard polenta recipe. It’s a good summer recipe where you can utilize the bounty of the warm months – fresh corn, fragrant basil, ripe tomatoes…I will admit I did use frozen corn this time as I find cutting corn off the cob too time consuming. I did use basil from my mini-me garden. Overall, this made a quick, easy, tasty sidedish and is perfect with some grilled chicken or sausages (or grilled pork and green beans as Cooking Light suggests).
Overall rating – 3 stars
Two-Corn Polenta with Tomatoes, Basil, and Cheese
Corn kernels and polenta layer texture and flavor in this dish. Serve with green beans and grilled pork.
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 basil1. 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)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
Cooking Light, JUNE 2008