Category: Side Dishes

Serves: 7

Ingredients

• 2 teaspoon 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
• ½ cup (2 ounces) grated fresh Parmesan cheese
• ½ teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup chopped tomato
• ½ cup chopped fresh basil

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil.
3. Cover, reduce heat, and simmer 5 minutes.
4. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in sea salt and pepper.
5. Remove from heat; sprinkle with tomato and basil. Serve immediately.

Nutrition Facts

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