Fresh Corn Polenta with Sautéed Cherry Tomatoes

Peter Berley shares a recipe perfect for late summer

To learn more about this recipe, read the related story, "Kernels of Wisdom".

Recipe adapted from Peter Berley, Fresh Food Fast (HarperCollins)

Fresh Corn Polenta With Sautéed Cherry Tomatoes
5 from 36 ratings
Peter Berley's corn-and-tomato dish showcases the best of summer.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
0
servings
Total time: 25 minutes
Ingredients
  • Polenta
  • 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)
  • Tomatoes
  • 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
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