3 cups water
1/2 teaspoon salt
1 cup corn grits
2 teaspoons olive oil
1 cup fresh corn kernels (cut from 2 cobs)
4 leaves fresh basil, finely dice
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 pint cherry tomatoes
Salt and pepper
1. Combine water, salt, grits, and 2 teaspoons olive oil in a saucepan; bring to a boil, then lower heat and continue to cook, stirring occasionally, until mixture thickens, about 15 minutes. Add corn, basil, and cheese; stir and remove from heat. Let rest for 3-5 minutes while the corn cooks in the heat of the polenta.
2. While polenta rests, heat 1 tablespoon oil in a skillet over medium-high. Add tomatoes to hot pan; stir lightly and frequently until tomatoes begin to soften, less than 5 minutes. (Timing will depend on the delicacy of the tomato variety; don’t cook long enough to actually break down the individual fruits.) Salt, pepper, and serve over polenta.
PER SERVING: 179 cal, 28% fat cal, 6g fat, 1g sat fat, 4mg chol, 5g protein, 28g carb, 2g fiber, 267mg sodium
