We love cooking with cherry tomatoes–they’re sweeter than big beefsteaks or Cherokee Purple’s and not nearly as watery, so they stay intact when mixed into dishes. And sometimes you want that. They’re...
- 15-20 cherry tomatoes
- 1 tablespoon olive oil
- 2 cups water
- 1/2 cup yellow cornmeal
- 2 ears sweet fresh corn, cut off cob
- 1/2 cup shredded Parmesan cheese
- Fresh Basil
- Preheat oven to 400F. Line a baking pan with parchment paper or foil. Place tomatoes on baking pan. Drizzle with olive oil and sprinkle with sea salt. Roast tomatoes 15 tomatoes or until browned. Alternately, place tomatoes under broiler.
- Bring water to boil in saucepan. Slowly add in cornmeal, stirring constantly. Cook over medium heat until polenta thickens, about 15 minutes.Stir in fresh corn. Add in a handful of grated Parmesan cheese. Mix well. Stir in some fresh basil leaves. Remove from heat. Top polenta with roasted tomatoes.