Two-Corn Polenta With Tomatoes, Basil, And Cheese

• 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.

olive oil, onion, chicken broth, corn kernels, garlic, polenta, parmesan cheese, salt, freshly ground black pepper, tomato, fresh basil

Taken from www.myrecipes.com/recipe/two-corn-polenta-with-tomatoes-basil-cheese (may not work)