Two-Corn Polenta with Tomatoes, Basil, and Cheese

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 4 cups less-sodium chicken broth fat-free
• 0.5 cup basil fresh chopped
• 2 cups corn kernels fresh ( 2 ears)
• 2  garlic cloves chopped
• 2 teaspoons olive oil 
• 2 cups onion chopped (2 medium)
• 2 ounces parmesan cheese fresh grated
• 1 cup polenta dry instant
• 0.5 teaspoon salt 
• 1 cup tomatoes chopped

Equipment

• frying pan
• whisk
• dutch oven

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. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes).
3. Add cheese, stirring to melt. Stir in salt and pepper.
4. Remove from heat; sprinkle with tomato and basil.
5. Serve immediately.