Fresh Corn Polenta with Tomatoes and Basil
 
Hands-on time
Cook time
Total time
 
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Yields: 2-4 servings, depending on hunger!
Ingredients
For the polenta
  • 6 ears of sweet corn, shucked and kernels sliced off
  • 2 1/4 cup water
  • 3 Tbsp butter, diced
  • 1 cup grated parmesan cheese
  • pinch of salt and pepper
For the tomatoes:
  • 4 vine-ripened tomatoes
  • 1 clove garlic, minced
  • 2 Tbsp olive oil
  • 1 tsp white vinegar
  • pinch of salt and pepper
For garnish:
  • additional grated parmesan
  • 1/3 cup loosely packed basil leaves, thinly sliced
Instructions
  1. Add corn kernels to a large pot and cover just barely with the water. Bring to a simmer and cook on low heat, just barely simmering, for 12 minutes. Drain, reserving the cooking liquid.
  2. In the meantime, slice the tomatoes into wedges. Combine in a bowl with garlic, olive oil, vinegar, salt and pepper. Stir together and let it all sit and get nice and juicy while you finish up the polenta.
  3. Pour corn into your blender or food processor. Puree until the kernels are completely broken down and smooth (about 3-5 minutes, depending on your blender or food processor). Add some of the reserved cooking liquid if the mixture becomes too dry to process.
  4. Once smooth, return the corn mixture to the pot. Depending on its consistency, you can add some of the cooking liquid, keeping in mind that the more you add, the longer it will take to cook off. (My corn was very juicy so I didn't add any of the cooking liquid.) Cook over medium-low heat, stirring and scraping the bottom of the pot, until the mixture thickens to a mashed potato-like consistency, about 10-15 minutes. Stir in the butter and parmesan cheese and cook until melted, about 2 minutes. Season to taste with salt and pepper.
  5. Divide among bowls and top with tomato mixture. Garnish with additional parmesan and sliced basil. Enjoy!
Notes
Adapted from Yotam Ottolenghi via Food52 and The View from Great Island.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/09/fresh-corn-polenta-with-tomatoes-and-basil/