Two-Corn Polenta with Tomatoes, Basil, and Cheese

Two-Corn Polenta with Tomatoes, Basil, and Cheese (Adapted from CL)

2 teaspoons olive oil
2 cups chopped onion
2 garlic cloves, chopped
4 cups chicken broth
1 cup coarse cornmeal
2 cups fresh corn kernels
2 ounces fresh grated Parmesan cheese
salt and fresh ground black pepper
1 cup chopped tomato
1/2 cup chopped fresh basil

In a large saucepan, heat oil over medium. Add onion - cook until tender, about 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth - bring to a boil, cover, reduce heat and simmer for 5 minutes. Whisk in polenta and cook, stirring often, until the cornmeal has softened and thickened, about 20 to 30 minutes. If it seems like the mixture dries out at all, stir in a little extra broth or water as needed. Add corn and heat through, about 2 to 3 minutes. Add cheese and season to taste with salt and pepper. Remove from heat and sprinkle with tomato and basil to serve.

Makes about 4 to 6 servings.

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