Polenta is not something that I make very often, but this recipe caught my attention. The flavors work really well together and the texture is great! Please, whatever you do, don’t use dried basil as a substitute! This recipe needs the real stuff!! Oh and I don’t know that I’ve ever bought a bag of instant polenta. I just use plain old yellow cornmeal!
Yield: 7 servings (serving size: about 1 cup)
Source: Cooking Light Magazine, June 2008
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.
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: