Two-Corn Polenta

Two-Corn Polenta

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tsp. olive oil

  • 2

    medium onions, chopped

  • 4

    c. chicken broth

  • 3

    ears fresh corn kernels

  • 2

    garlic cloves, chopped

  • 1

    c. cornmeal (or instant dry polenta)

  • ½

    c. Parmesan cheese, grated

  • ½

    tsp. salt

  • tsp. black pepper


1. Heat olive oil over medium heat. Add onion to pan; cook until tender, stirring occasionally. 2. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. 3. Slowly add polenta, stirring with a whisk until mixture is thick (about 5 minutes). 4. Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat and serve.


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