Parmesan Corn Polenta

2 T olive oil
2 medium onions, chopped
4 C chicken broth
2 C fresh corn kernels (about 2 ears)
2 garlic cloves, minced
1 C instant dry polenta
1 C Parmesan cheese, grated
salt and pepper

Heat oil in a 3.5-quart pot over medium heat. Add onion and saute, occasionally stirring, until transparent and tender, about 8 minutes. Add broth, corn and garlic and bring to a boil. Cover, reduce to medium-low, and simmer an additional 5 minutes. Slowly add polenta, whisking until polenta thickens, about 10 minutes. Add cheese, stirring to melt. Add salt and pepper to taste (level of salt depends on broth). Serve immediately.

Top with a handful of shredded cheese before serving. Both cheddar and crumbled blue cheese make excellent additions.

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