Two-Corn Polenta With Tomatoes, Basil, And Cheese

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2 teaspoons olive oil

2 cups chopped onion (2 medium)

4 cups fat-free, less-sodium chicken broth

2 cups fresh corn kernels (about 2 ears)

2 garlic cloves, chopped

1 cup instant dry polenta

1/2 cup (2 ounces) grated fresh Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup chopped tomato

1/2 cup chopped fresh basil

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