8-10 as a side
4 cups low sodium vegetable broth (see hints below)
one scant cup cornmeal (3/4 cup plus 2 Tbs)
1/2 cup grated parmesan cheese plus more for garnish
1 small onion, peeled and diced
2 medium ears corn, kernels removed (approx. 1 1/2 cups)
1 medium zucchini, deseeded and cut into 1/2 -inch dice
2-3 Tbs olive oil for sauteing veggies plus more for garnish
Heat 4 cups of low sodium vegetable broth in a deep, heavy bottomed stainless steel pot.
Just as that comes to a gentle simmer slowly whisk in one scant cup of yellow cornmeal and immediately turn the heat to the lowest setting.
You may even want to move the pot to a different burner, if you have one that goes to a lower setting than the other burners, and let it cook along, stirring it occasionally with a wooden spoon, for 20 - 25 minutes until the cornmeal is soft.
While the polenta is cooking along, add a splash of olive oil to a large pan and saute 1 small diced onion to soften.
Once the onion has softened up, add a little more olive oil to the pan and add the corn from 2 ears of corn and 1 deseeded and diced medium zucchini, turn the heat up a bit, cook that along until the zucchini is tender crisp and turn the heat off.
When the polenta is soft to the tooth, add 1/2 cup grated parmesan cheese and stir that in.
Then add the cooked vegetables and fold those in and it's good to go.
Use water instead of broth, or use unsalted chicken broth or, for a richer version, use equal parts broth and milk.
This makes a substantial amount so cut the recipe in half if you like.