In a large saucepan, heat oil over medium. Add onion - cook until tender, about 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth - bring to a boil, cover, reduce heat and simmer for 5 minutes. Whisk in polenta and cook, stirring often, until the cornmeal has softened and thickened, about 20 to 30 minutes. If it seems like the mixture dries out at all, stir in a little extra broth or water as needed. Add corn and heat through, about 2 to 3 minutes. Add cheese and season to taste with salt and pepper. Remove from heat and sprinkle with tomato and basil to serve.
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|Serving Size: 1 Serving (5399g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4420 (54%)|
|Amt Per Serving||% DV|
|Total Fat 491.1g||655 %|
|Saturated Fat 238.2g||1191 %|
|Monounsaturated Fat 171.4g|
|Polyunsanturated Fat 50g|
|Cholesterol 2089.3mg||643 %|
|Sodium 5185.1mg||179 %|
|Potassium 14863.4mg||391 %|
|Total Carbohydrate 421.3g||124 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 418.7g|
|Protein 505.8g||723 %|
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Calories per serving: 8121
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