Fresh Corn Polenta with Sauteed Cherry Tomatoes is a great version of an Ample Bites favorite side. The fresh corn mixed into the creamy polenta and the topping of sweet cherry tomatoes give this staple a cheery summer flair.
Fresh Corn Polenta with Sauteed Cherry Tomatoes
(Adapted from recipe courtesy of Tasting Table, 2015)
Makes 4 large servings
3 cups fat-free milk
2 Tbsp unsalted butter
Pinch Kosher salt
1 cup corn meal
2 cups fresh corn kernels (from about 2 medium ears)
1/2 cup freshly grated Parmesan
For Tomato Topping
3 Tbsp extra-virgin olive oil
2 pints fresh cherry tomatoes
2 garlic cloves, minced
1 tsp red pepper flakes
1/4 cup finely chopped fresh herbs (such as oregano, thyme, basil and parsley)
Freshly ground black pepper
2 Tbsp finely grated Parmesan
To prepare the polenta: Preheat oven to 200F Warm setting. In a large non-stick skillet over medium-high heat add milk and bring to a gentle boil Add butter, salt, corn meal and corn and gently stir until the mixture 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. Remove from heat and whisk in the Parmesan. Cover the skillet and transfer to the oven to keep warm.
To prepare the tomato topping: Heat a large skillet over high heat, add 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 salt and pepper and serve over the polenta with Parmesan sprinkled on top.