Categories: Meals
Ingredients
- Polenta:
- 5 cups water
- 1 cup coarsely ground cornmeal or polenta
- 1 cup corn, fresh or frozen
- 1/2 cup grated Parmesan
- 2 tbsp unsalted butter
- 1 tsp black pepper
- 1/2 tsp salt
- Salad:
- 2 medium red and/or yellow bell peppers, halved and seeded
- 2 cups cherry tomatoes, halved
- 3 tbsp olive oil, divided
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 2 tbsp chopped fresh herbs, such as basil, mint and/or tarragon
Directions
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To prepare polenta: Bring water to a boil in a large saucepan. Reduce heat to low and gradually add cornmeal, whisking constantly to prevent clumping. Cook, stirring occasionally, until the polenta is creamy and reduce to about 4 cups, 50-60 minutes.
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Add corn, Parmesan, butter, pepper and salt. Cook, stirring occasionally, until the cheese is melted and the corn is tender, about 5 minutes. Coat a 9×13-inch baking dish with cooking spray. Pour in the polenta and let cool to room temp, about 1 hour. Loosely cover with plastic wrap and refrigerate until form, about 2 hours or up to 1 day.
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To prepare salad: Position a rack in upper third of oven; preheat broiler to high. Place peppers cut-side down on a baking sheet. Broil, rotating pan once, until softened and charred, 4-6 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Rub off the blistered skin and coarsely chop the peppers. Combine with tomatoes, 2 tbsp oil, vinegar and salt in a medium bowl.
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Position a rack in upper third of oven; preheat broiler to high . Cut the polenta into 12 squares and place on a baking sheet. Brush both sides of the polenta with the remaining 1 tbsp oil. Broil, turning once, until golden brown, 3-5 minutes per side.
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To serve: Arrange the polenta and tomato salad on a large serving platter; top with herbs.