2 tsp Olive Oil
2 C. chopped onion
4 C. fat-free, less-sodium chicken broth
2 C. fresh corn kernels
2 garlic cloves
1 C. instant dry polenta
1/2 C. grated fresh Parmesan cheese
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 C. chopped tomato
1/2 C. chopped fresh basil
Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 8 min or until tender, stirring occasionally. Stir in broth, corn and garlic; bring to a boil. Cover, reduce heat and simmer 5 minutes.
Bring back to a boil. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately
Cal: 194, Fat 4.3g, Protein 8.9g, Carb 31.6g