Polenta With Corn, Tomato And Red Onion Sauce

By Marian Burros

Total Time
25 minutes
Rating
3(8)
Notes
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Featured in: PLAIN AND SIMPLE; Seasonal Flavors To Top Polenta

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Ingredients

Yield:2 servings
  • 8ounces whole red onion or 7 ounces chopped ready-cut onion (1⅔ cups)
  • 1tablespoon olive oil
  • 3ripe medium tomatoes, about 12 ounces
  • 3corn on the cob
  • 2½cups no-salt-added chicken stock
  • Few sprigs fresh basil to yield 3 tablespoons chopped
  • ¼teaspoon salt
  • Freshly ground black pepper to taste
  • ½cup fine-grain polenta
  • 1ounce Parmigiano Reggiano (5 tablespoons coarsely grated)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

580 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 89 grams carbohydrates; 9 grams dietary fiber; 24 grams sugars; 23 grams protein; 926 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop whole red onion.

  2. Step 2

    Heat medium large nonstick pan until it is very hot. Reduce heat to medium high; add oil, and saute onion until it begins to soften, a couple of minutes.

  3. Step 3

    Wash, trim and cut tomatoes in half, squeezing them with your hands to remove excess juice and seeds. Chop the tomatoes, add to the onion and continue to cook over medium heat for a few minutes.

  4. Step 4

    Meanwhile, scrape the corn off the cobs.

  5. Step 5

    Bring the chicken stock to a boil in a medium covered pot.

  6. Step 6

    Wash, dry and chop basil.

  7. Step 7

    Stir the corn and basil into the tomato mixture, and season with salt and pepper.

  8. Step 8

    Reduce the heat under the chicken stock to medium; slowly stir the polenta into the stock, and cook over low heat a couple of minutes, stirring occasionally, until mixture is thick but still runny.

  9. Step 9

    Grate the cheese.

  10. Step 10

    Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.

Ratings

3 out of 5
8 user ratings
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