POLENTA WITH CORN, TOMATO AND RED ONION SAUCE

Polenta With Corn, Tomato And Red Onion Sauce image

Provided by Marian Burros

Categories dinner, main course, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

8 ounces whole red onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
1 tablespoon olive oil
3 ripe medium tomatoes, about 12 ounces
3 corn on the cob
2 1/2 cups no-salt-added chicken stock
Few sprigs fresh basil to yield 3 tablespoons chopped
1/4 teaspoon salt
Freshly ground black pepper to taste
1/2 cup fine-grain polenta
1 ounce Parmigiano Reggiano (5 tablespoons coarsely grated)

Steps:

Chop whole red onion.
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.
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.
Meanwhile, scrape the corn off the cobs.
Bring the chicken stock to a boil in a medium covered pot.
Wash, dry and chop basil.
Stir the corn and basil into the tomato mixture, and season with salt and pepper.
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.
Grate the cheese.
Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 17 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 953 milligrams, Sugar 24 grams, TransFat 0 grams