Fresh Corn Polenta with Cherry Tomatoes Recipe
By Published: July 1, 2014
- Yield: 4 Servings
Ingredients
- 1 cup polenta or coarsely ground grits
- 1 cup fresh corn kernels
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 12 cherry tomatoes quartered
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon garlic salt
- 1/8 teaspoon black pepper
- Parmesan cheese for garnish
Instructions
- Place 3 cups of water in a medium saucepan over high heat and bring to a boil. Add the polenta or grits, corn, butter and salt. Reduce the heat to low and simmer uncovered for 7 minutes, stirring occasionally.
- Meanwhile, place the tomatoes in a mixing bowl and drizzle with the oil, then sprinkle with the salt and pepper. Set aside.
- Serve the polenta in shallow bowls and top with the tomatoes. Garnish with the Parmesan and serve warm.
