Two-Corn Polenta with Tomatoes and Cheese

I'm always a little stymied by side dishes. It's a simple enough matter to grill a piece of meat, throw together a side salad, and obviously I'm a bread fanatic, but a side dish is something of a struggle for me. I've been very pleased by this one, especially when the tomatoes Bruce grows are ripe. If you can't find (or can't be bothered to find) polenta, you can substitute corn meal. It is close to the same thing and easily found at any grocery store.

Two-Corn Polenta with Tomatoes and Cheese

2 teaspoons olive oil
1 cup chopped onion (1 medium)
4 cups low sodium chicken broth
2 cups corn kernels (frozen or fresh)
2 garlic cloves, chopped
1 cup instant dry polenta
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chopped tomato
1/2 cup chopped fresh basil

Heat oil in a Dutch oven over medium heat. Add onion to pan, cook until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta (whisk away as you slowly pour it in, lest you find your polenta lumpy), whisking constantly until polenta is thick (about 5 minutes). Add cheese, salt, and pepper; stir until cheese is melted. Remove from heat, sprinkling each serving with tomatoes and basil. Serve immediately. Yield: 7 (1 cup) servings.

A word about this recipe: First, sometimes I substitute in 2 cups of milk for 2 cups of the broth for a taste that is a little creamier. Second, polenta will begin to firm up soon after you cook it. This is normal. If you have any leftovers, shape them into a log and wrap in plastic wrap. To reheat, slice the polenta and pan fry to reheat it. It's tasty both ways.