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Creamy Polenta with Corn, Parmesan and Arugula
Creamy Polenta with Corn, Parmesan and Arugula
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Prep Time:
25 minutes
Total Time:
25 minutes
Budget-friendly creamy, peppery vegetarian delight.
Ingredients:
  • 2 tablespoons butter
  • 1 cup sliced onions (2 medium)
  • 1 teaspoon salt
  • 2 1/2 cups water
  • 2 cups milk
  • 1/4 teaspoon pepper
  • 1 cup yellow cornmeal
  • 1 bag (12 oz) frozen corn
  • 1 cup shredded Parmesan cheese (4 oz)
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 4 cups loosely packed baby arugula (about half of 5-oz container)
Instructions:
  • In a 3-quart saucepan, melt butter over medium heat. Cook onions with 1 teaspoon of salt until translucent, about 4 to 7 minutes. Stir in water, milk, and 1/4 teaspoon of pepper. Bring to a boil over medium-high heat, stirring occasionally.
  • Gradually whisk in cornmeal until slightly thickened. Add frozen corn, cover, and cook on low heat for 5 minutes. Set aside 1 tablespoon Parmesan cheese and mix the rest into the polenta.
  • In a spacious bowl, whisk together oil, vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper until fully combined. Add arugula and mix well to coat evenly.
  • Divide the creamy polenta evenly into 4 bowls. Top each portion with a refreshing salad and a sprinkle of the reserved tablespoon of cheese. Serve promptly to enjoy the delicious contrast of flavors and textures.

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