Corn often is served the same way in summer — hot on the cob, stirred into chowder or folded in seasonal casseroles. In this easy recipe adapted from Sameh Wadi’s “The New Mediterranean Table,” its sweet kernels are paired with creamy, cheesy polenta and a tomato salad. (The original recipe called for using farina.)
Be sure to add the polenta slowly, whisking all the while to prevent lumps. It’s done when the mixture bubbles and pulls away from the side of the saucepan as you stir. You want it to be smooth and spoonable.
Smoky Corn Polenta with Tomato Salad
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 freshly ground black pepper
Handful small basil leaves, for garnish
For polenta
1 cup vegetable stock
1 cup whole milk
5 Tbsp. polenta (cornmeal)
2 Tbsp. unsalted butter, diced
2 cups sweet corn kernels
1/2 cup grated smoked cheddar cheese
Sea salt
Make salad: In medium bowl, gently toss tomatoes with the rest of the ingredients, except basil, and season with salt and pepper. Set aside.
Make polenta: Combine stock and milk in heavybottomed 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 and season with salt.
Spoon polenta into a serving bowl, top with tomato salad, and garnish with a few leaves of basil and some freshly ground black pepper.
Makes 4 to 6 servings.
— Adapted from “The New Mediterranean Table” by Sameh Wadi (Page Street, April 2015, $28)
About the Author
