Polenta With Corn, Tomato And Red Onion Sauce Recipe

Name: Polenta With Corn, Tomato And Red Onion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Chop whole red onion.
2
Heat medium large nonstick pan until it is very hot.
3
Reduce heat to medium high; add oil, and saute onion until it begins to soften, a couple of minutes.
4
Wash, trim and cut tomatoes in half, squeezing them with your hands to remove excess juice and seeds.
5
Chop the tomatoes, add to the onion and continue to cook over medium heat for a few minutes.
6
Meanwhile, scrape the corn off the cobs.
7
Bring the chicken stock to a boil in a medium covered pot.
8
Wash, dry and chop basil.
9
Stir the corn and basil into the tomato mixture, and season with salt and pepper.
10
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.
11
Grate the cheese.
12
Spoon the polenta onto dinner plates, top with the sauce and sprinkle with cheese.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Polenta With Corn, Tomato And Red Onion Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta With Corn, Tomato And Red Onion Sauce

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