Are any of you fans of polenta? It’s not something I grew up with, but I started eating it when I was living on a budget in New York. It’s inexpensive, easy to make, and great topped with vegetables. I love my polenta fries, too! Mmm.
But we aren’t talking about normal polenta today. Today, we are talking about fresh polenta made with real fresh corn. And let me tell you something – it is goooood.
I got the inspiration for this from Alexandria’s Kitchen, who made this with an egg on top. Yum, right?!
1 pint grape tomatoes
salt and pepper
1 large clove of garlic
1 tbsp olive oil
3 ears of corn
1 tbsp Earth Balance (or butter)
Parmigiano Reggiano cheese
Preheat the oven to 400 degrees. Cut the tomatoes in half and place on a baking sheet lined with foil. Chop a clove of garlic and add that to the pan with olive oil, salt, and pepper. Mix to coat and roast for 15-20 minutes.
This recipe tells you to grate the corn, but to make it a little easier, I cut the kernels off…
…and added them to the food processor.
Pulse until the corn is a grated texture, and a little soupy. Add it to a pan and stir and simmer over medium heat for about 5 minutes. The mixture will thicken as it cooks and take on a regular polenta consistency. Add a handful of cheese and taste it. You might need to add a little bit more salt.
Pull the tomatoes out of the oven. They should be shriveled and their color should be vibrant.
Add some tomatoes to your bowl of polenta.
And of course, top with more cheese!
You will love how sweet and creamy the corn becomes – paired with sweet roasted tomatoes and cheese? That’s good stuff.
The perfect dish as we say goodbye to summer.
This recipe serves one, with a little bit left over. Double the recipe if you are serving another person!