Polenta with Fresh Corn and Tomatoes
Sides and snacks
Recipe from Susan Nye's Around the Table
Fresh corn adds a little crunch, while the grilled tomatoes and onions add a touch of sweetness to this delightful side dish.
Number of Servings
1 pint grape tomatoes
1 small onion, cut into thin wedges
1 T. olive oil
1 T. balsamic vinegar
1 c. instant polenta
2 ears fresh corn, kernels removed*
1 T. butter
2 oz. grated cheddar cheese
Preparation - Directions
Put the tomatoes and onions in a large bowl, drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper and toss to coat. Transfer to a grill basket and cook on the grill,** stirring once or twice, for about 10 minutes or until the tomatoes start to wrinkle and the edges of the onion start to turn brown. Remove from the grill and reserve.
Make the polenta according to package directions. When the polenta is smooth and creamy, add the corn kernels, butter and grated cheese. Stir until the butter and cheese melt and everything is well combined.
Top with grilled tomatoes and onions; serve immediately.
* Once the corn season has ended, it’s OK to use frozen kernels.** Alternatively, you can roast the tomatoes and onions in a 450 degree oven. Put the tomatoes and onion on a rimmed baking sheet and roast for about 20 minutes.