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
1/4
teaspoon pepper
4
cups loosely packed baby arugula (about half of 5-oz container)
Preparation
In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.
