Polenta With Corn, Tomato And Red Onion Sauce
Published August 1, 1995
- Total Time
- 25 minutes
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Ingredients
8 ounces whole red onion or 7 ounces chopped ready-cut onion (1 ⅔ cups)
1 tablespoon olive oil
3 ripe medium tomatoes, about 12 ounces
3 corn on the cob
2 ½ cups no-salt-added chicken stock
Few sprigs fresh basil to yield 3 tablespoons chopped
¼ teaspoon salt
Freshly ground black pepper to taste
½ cup fine-grain polenta
1 ounce Parmigiano Reggiano (5 tablespoons coarsely grated)
Nutritional analysis per serving (2 servings)
90 grams carbs; 19 milligrams cholesterol; 582 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 9 grams fiber; 927 milligrams sodium; 23 grams protein; 24 grams sugar
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
- Step 1
Chop whole red onion.
- 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.
- 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.
- Step 4
Meanwhile, scrape the corn off the cobs.
- Step 5
Bring the chicken stock to a boil in a medium covered pot.
- Step 6
Wash, dry and chop basil.
- Step 7
Stir the corn and basil into the tomato mixture, and season with salt and pepper.
- 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.
- Step 9
Grate the cheese.
- Step 10
Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.
Private Notes