Fresh Corn Polenta with Tomato Basil Salad

IMG_4324

As with any ingredient that’s in season, corn on the cob during summer time is a must. One of my favorite ways to use is to make a fresh (and delicious) take on traditional polenta.  

IMG_4322

What is polenta?  It’s dish of boiled cornmeal that can also be solidified and baked, grilled or fried.  Here’s an earlier breakfast post that incorporates it.  The reason that this fresh corn version is so amazing is it’s less work, creamier and has more natural sweetness and flavor.  The first time I tasted it I couldn’t believe how delicious it was.    

IMG_4317

The recipe below includes a tricolor tomato salad with basil since tomatoes are also in season, but the fresh corn polenta would also be delicious with a fried egg, grilled shrimp, a vegetable ragout, or anything else you would usually eat with polenta or grits.  It’s also perfectly delicious on it’s own as a side dish.  I love to also make variations depending on the dish by varying the cheese and ingredients I  use.  For example, cheddar cheese and jalapeno are excellent substitutions.   

IMG_4314

Ingredients:

Serves – 4

  • 8 ears of corn
  • 2 Tbs of unsalted butter
  • ½ cup grated parmesan cheese, plus extra for garnish
  • 1 carton of multi-colored tomatoes
  • ¼ cup chopped basil
  • 2 Tbs olive oil
  • 1 Tbs white wine vinegar
  • Salt and pepper

Instructions:

  1. Shuck corn and cut kernels off with a knife into a large bowl
  2. Reserve ¼ cup of the kernels, and place remaining into a blender or food processor and a paste forms (it’s ok if it seems a little watery).  You could also use a box grater and grate the corn if you don’t have a good blender or food processor.  
  3. Chop tomatoes in half and add to a medium both with basil, olive oil, vinegar, salt and pepper and stir until coated.  
  4. Heat a frying pan on medium heat and add the butter.  Once melted, add in the corn paste and beginning stirring until the paste starts to thicken (about 2 minutes).  The idea is to cook most of the water out so that the paste becomes creamy.  
  5. Turn off heat and stir in the parmesan cheese until melted.  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s