Sweet Corn Polenta with Tomato and Basil
- Makes4 to 6 servings
- Cook Time2 hours
- Active time plus cooling40 minutes active
- 1
This summery spin on polenta combines the fresh grassiness of sweet corn with the deeper, earthy notes of polenta. We grate the kernels off the ears and scrape the starchy “milk” from the cobs, then simmer the cobs to create a corn-infused broth for cooking the polenta. The grated corn and milk are stirred in near the finish so the flavor remains bright. A simple mixture of chopped tomato, fresh chili and balsamic, plus fragrant basil, tops each bowlful. In non-summer months, frozen corn on the cob and Campari tomatoes work surprisingly well.
Don’t forget to cover the pot as the corn cobs simmer. If left uncovered, liquid will evaporate and you will have too little broth for cooking the polenta.
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