Polenta With Corn, Tomato And Red Onion Sauce

Name: Polenta With Corn, Tomato And Red Onion Sauce
Total time: 25 min
Yield: 2 servings
Cuisine: italian, mediterranean
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)

By Marian Burros

Total Time: 25 minutes
Rating: 3(8)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Seasonal Flavors To Top Polenta

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Ingredients

Yield:2 servings

8ounces whole red onion or 7 ounces chopped ready-cut onion (1⅔ cups)
1tablespoon olive oil
3ripe medium tomatoes, about 12 ounces
3corn on the cob
2½cups no-salt-added chicken stock
Few sprigs fresh basil to yield 3 tablespoons chopped
¼teaspoon salt
Freshly ground black pepper to taste
½cup fine-grain polenta
1ounce Parmigiano Reggiano (5 tablespoons coarsely grated)

Ingredient Substitution Guide

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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.