October 22, 2012
Nutrition Information (per serving)
4 (⅓ cup ea.)
3 Tbsp finely minced onion
1 Tbsp unsalted butter
3 Tbsp soft corn, cut from the cob
1¼ cup 2% milk
¼ cup polenta
¼ tsp sea salt
Pinch freshly ground black pepper
1 tsp cane sugar
2 Tbsp grated Parmesan cheese
- In a large saucepan, sauté onion in butter over medium heat until translucent. Add corn and sauté briefly, about 30 seconds. Add milk and bring to a boil. Using a wire whip, lightly whisk in polenta, salt, pepper and sugar. Cook until thickened, about 3 minutes.
- Add cheese and stir until melted.