Corn Polenta Recipe With Cherry Tomatoes, Peter Berley | Tasting
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 3 cups water
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1 cup coarse polenta or corn grits
  • 2 cups fresh corn kernels (from about 2 medium ears of corn)
  • 3 tablespoons extra-virgin olive oil
  • 2 pints cherry tomatoes
  • 2 garlic cloves, very finely chopped
  • ½ teaspoon dried red pepper flakes
  • ¼ cup finely chopped mixed fresh herbs (such as oregano, basil, tarragon and parsley)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese
Directions
  1. Make the polenta: Preheat the oven to 200°. To a medium saucepan set over medium-high heat, add the water and bring it to a boil. Add the butter, salt, polenta and corn and gently stir until the water returns to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the polenta is thick and smooth, 5 to 7 minutes. Cover the saucepan and transfer to the oven to keep warm.
  2. Make the tomatoes: To a large skillet set over high heat, add the olive oil, tomatoes, garlic and red pepper flakes. Cook until the tomatoes burst, 5 to 6 minutes. Stir in the herbs and cook until fragrant, about 2 minutes. Season with the salt and black pepper.
  3. Divide the polenta among 4 bowls and top with the sautéed tomatoes. Sprinkle with the grated Parmigiano-Reggiano cheese and serve. Calories per Serving: 350; Sodium: 770mg; Total Carbohydrate: 42g; Fiber: 5g; Protein: 7g; Fat: 18g