Double Corn Polenta

Double Corn Polenta


  • 3/4 cup stone-ground cornmeal
  • 3/4 cup fresh corn kernels (about 2 ears)
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1 teaspoon finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


Place cornmeal and corn kernels in a large saucepan. Gradually add chicken broth, stirring constantly with a whisk. Bring mixture to a boil; reduce heat to medium and cook 12 minutes, stirring frequently. Stir in oregano, salt, and pepper. Serve immediately.

Note: If fresh corn is unavailable at your supermarket, you can substitute frozen corn.

  • Yield: serves 4 (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 128
Caloriesfromfat per serving: 14%
Fat per serving: 2g
Saturated fat per serving: 0.7g
Monounsaturated fat per serving: 0.3g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 5g
Carbohydrate per serving: 24g
Fiber per serving: 2g
Cholesterol per serving: 2mg
Iron per serving: 1mg
Sodium per serving: 373mg
Calcium per serving: 14mg