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Two Corn Polenta with roasted tomato and basil

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"A polenta dressed up with fresh corn, roasted tomatoes, and fresh basil."

Serves 4-6 | Prep Time 15 minutes | Cook Time 30 minutes simmer time

Why I Love This Recipe

Our family is fond of corn. Polenta is a fun way to serve corn and is a nice change of pace from potatoes, pasta, and rice.

Ingredients You'll Need

1 T. olive oil
1 large chopped onion
2 c. fresh corn cut from about 2 ears (or use 16 oz. package of frozen corn
2 garlic cloves, minced
freshly ground sea salt and freshly ground black pepper to taste
Polenta made according to package directions to serve 6, substituting chicken broth for water.
2 c. heirloom cherry tomatoes
1/2 c. fresh basil, chopped
1/2 c. parmesan cheese, grated (optional)


Preheat oven to 425F. Wash tomatoes and place on a parchment paper lined baking sheet. Sprinkle with olive oil and salt and pepper to taste. Roast until tomatoes begin to shrivel and brown lightly around the edges, maybe 15-20 minutes. In a large skillet, heat oil and saute onions until translucent, add garlic and cook until onion is beginning to lightly brown. Set aside. Make polenta according to package directions, using chicken broth instead of water. As polenta begins to thicken, add corn. When polenta is done, stir in most of the tomatoes and basil, leaving some for serving, and cheese if desired. Serve polenta topped with a few tomatoes and sprinkle of basil.

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