Categories: Vegetables- corn

Ingredients

• For tomato Salad:
• 1 lb. assorted sizes and colors heirloom tomatoes, cut into wedges
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. champagne vinegar
• 1 small shallot, thinly sliced
• Sea salt and ground black pepper
• Handful small basil leaves, for garnish
• For Polenta:
• 1 cup vegetable stock
• 1 cup whole milk
• 5 Tbsp. polenta OR cornmeal
• 2 Tbsp. unsalted butter, diced
• 2 cups sweet corn kernels
• 1/2 cup grated smoked cheddar cheese

Directions

1. Make the salad: In medium bowl, gently toss tomatoes with the rest of the ingredients, except basil, and season with salt and pepper. Set aside.
2. Make the polenta: Combine stock and milk in heavy-bottomed saucepan. Bring to boil over moderate-high heat, stirring from time to time and being careful not to scorch the milk. Lower heat to moderate, slowly mix in the cornmeal and stir constantly. Continue to cook until polenta thickens and large bubbles appear on the surface, 5 to 10 minutes. Remove from heat and stir in butter, corn kernels and cheese. Season with salt.
3. Spoon polenta into a serving bowl, top with tomato salad, and garnish with a few leaves of basil and some freshly ground black pepper.

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