Polenta with Corn and Roasted Tomatoes

A creamy side dish that takes full advantage of two of summer's tastiest crops.
By & / Photography By Teresa Blackburn | August 02, 2015

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.

Serves 4

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Ingredients

  • 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
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